Pumpkin Chiffon Pie in Gingersnap Crust
Yield: 8 servings
Oven temperature: 350 degrees F
Gingersnap cookies, broken into pieces 25 (about 6 ounces, 2 1/4 cups)
Sugar 1 T
Unsalted butter, melted 5 T
Chilled heavy whipping cream 2 T plus 1 1/2 cups
Unflavored gelatin (from 2 envelopes) 2 1/4 tsp
Egg yolks, large 3
Golden brown sugar, packed 1/2 cup
Ground cinnamon 1 tsp
Ground ginger 1/4 tsp
Ground allspice 1/4 tsp
Salt 1/8 tsp
Pure pumpkin, canned 1 1/4 cups
Sugar 1/4 cup
Preheat oven to 350 degrees.
Butter 9-inch diameter glass pie dish.
Grind gingersnap cookies with sugar in processor until coarse crumbs form;
transfer crumbs to bowl and mix in melted butter. Press crumb mixture over
bottom and up sides of prepared dish.
Bake crust until puffed, about 6 minutes. Transfer to rack. Using back of spoon,
lightly press sides and bottom of crust to original shape. Cool.
Place 2 tablespoons cream in small cup. Sprinkle gelatin over. Let stand until
gelatin softens and all of cream is absorbed, about 20 minutes.
Combine 1/2 cup cream, egg yolks, brown sugar, spices, and 1/8 teaspoon salt in
heavy medium saucepan. Whisk until well blended. Whisk in softened gelatin
mixture. Whisk over medium-low heat until gelatin dissolves and custard thickens
enough to coat spoon, about 7 minutes (do not boil.) Immediately transfer
custard to bowl; whisk in pumpkin and 1/4 cup sugar.
Place bowl with custard over bowl of ice and water. Let cool until mixture is
cold and beginning to set, stirring occasionally, about 25 minutes.
Beat remaining 1 cup cream in medium bowl until peaks form. Fold half of cream
into pumpkin mixture. Transfer filling to prepared crust. Spoon remaining
whipped cream into pastry bag fitted with small star tip. Pipe cream in rosettes
around edge of pie. Chill until filling sets, at least 3 hours and up to 1 day.