Chiffon Pumpkin Pie

This probably should have been posted before thanksgiving so that you all could have made this for your Thanksgiving dinners. But I was busy eating this pie (and others) and travelling up and down the province. But now you can all make it for American Thanksgiving or maybe just any random day, because do you really need a holiday to have pumpkin pie??

This is the pie that my mom makes every year. It is my fav. It is not your traditional pumpkin pie. This is light and fluffy and oh so good. And anything served with Whipped Cream on top is always so good.

I volunteered to make pumpkin pie for dinner at my in-laws house. I made two different pies (forcing everyone to have a slice of each). I wanted to share the other pie with you too, but I didn't have my 'good' camera with me when the bulk of the prep was being done for that pie and my layers got reversed. I'll share the recipe with you at the bottom, but you just won't have pictures of the other pie.

But the Chiffon is a classic to me and my all time fav pie.


You can use either a regular pie shell or you can use a gingersnap crust. Usually my family serves it with a pastry pie shell, but the gingersnap would be good.

You need to use a 9inch pan/shell. If you use an 8inch, there will be too much pumpkin filling.

I didn't feel like making my own pastry (I was pressed for time), so I just used the pilsbury pie dough. It fills a 9inch pan.

Bake it according to the package. Poke your shell with a fork. This allows it to breath and your shell won't shrink. It may look like I went crazy with the fork, but I didn't want it to shrink. It did anyway.



Mix gelatin, brown sugar, salt, nutmeg and cinnamon.

Stir in Milk, water, egg yolks, and pumpkin.

Cook over medium heat.

Remove from heat. Chill.

Beat egg whites until stiff. Add sugar.

Fold pumpkin into the eggs whites.

Pour into your baked pie shell.

Serve with whipped cream.

Chiffon Pumpkin Pie

1 envelop knox gelatin (powder)

3/4 cup brown sugar

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/2 cup milk

1/4 cup water

3 eggs, seperated

1 1/2 pure pumpkin (not pie filling)

1/4 cup sugar

Mix gelatin, brown sugar, salt, nutmeg, and cinnamon.

Stir in Milk, water, egg yolks, and pumpkin.

Cook over medium heat until gelatin dissolves. (about 10 minutes)

Remove from heat and chill in the fridge, Stirring occasionally until mixture mounds when dropped from spoon.

Beat the egg whites until stiff. Add sugar.

Fold egg whites into cooled pumpkin mixture.

Pour into baked pie shell. Chill until served.

Serve with Whipped Cream.

Here is the recipe for the other pie that I made. It is really good too.


Snappy Pumpkin Pie

Crust

1 1/2 cup crushed ginger snaps

1/4 cup melted butter

1/4 icing sugar

Mix together. Reserve 2tbsp for garnish on top.
Press into 9 inch pie plate. Bake at 325 for 10 minutes.

Filling
1/3 cup icing sugar

1 envelop knox gelatin (prepared according to pkg- mix powder with 1/4 boiling water)

1 1/4 cup pure pumpkin (not the pie filling)

1/2 tsp all spice

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp salt

In sauce pan, stir and cook over medium heat for 2 minutes. Let cool.

3 egg whites

1/4 cup icing sugar

beat egg whites and gradually add icing sugar. Beat until firm. Fold into cooled pumpkin mix.

Filling #2

1 1/2 cup whipping cream

3/4 cup icing sugar

1/2 tsp vanilla

Beat until fluffy.

Divide in half.

add 1/2 tsp cinnamon to half

To assemble

1. Crust

2. 1/2 of pumpkin mixture

3. Plain whipped cream

4. 1/2 of pumpkin mixture (remaining half)

5. cinnamon whipped cream

6. sprinkle 2tbsp of crumbs