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Share your recipes October 2012

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Pumpkin Chiffon Pie

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2 cups vanilla wafer crumbs

6 tablespoons butter, melted and cooled

¼ cup sugar

4 teaspoons unflavored gelatin

¼ cup Drambuie

1 & ½ cup canned pumpkin puree

½ cup heavy cream

½ cup sugar

3 egg yolks, lightly beaten

¾ teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

4 egg whites

Pinch of cream of tartar

Pinch of salt

1/3 cup sugar

In a bowl combine vanilla wafer crumbs, butter and ¼ cup sugar. Pat mixture onto bottom and sides of a buttered 10 inch tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, ½ cup sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool.

In a large bowl, beat egg white with a pinch each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 cup sugar, 2 tablespoons at a time, beating meringue until it holds stiff peaks.

Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.

 


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