Mar 8, 2007

Pumpkin Chiffon Pie

Credit: Christopher Hirsheimer

MAKES 1 9" PIE

This genteel dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling.

FOR THE CRUST:
1 1⁄2 cups crumbled ginger snaps
1⁄4 cup sugar
1 tsp. ground cinnamon
1⁄3 cup melted butter

FOR THE FILLING:
1 tbsp. gelatin
3 eggs, separated
3⁄4 cup sugar
1 1⁄4 cup fresh cooked or canned pumpkin
1⁄2 cup milk
1⁄4 tsp. salt
1⁄2 tsp. ground cinnamon
1⁄2 tsp. nutmeg

1. For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9" pie shell and bake for 7 minutes.

2. For the filling: Soak gelatin in 1⁄4 cup cold water. Beat egg yolks, 1⁄4 cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool.

3. Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining 1⁄2 cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like.