Pumpkin Chiffon Pie
Inroduction
About this Recipe
By: Sheridan Rogers
Lighter than the traditional pumpkin pie, this makes a terrific summer pie or finale to the traditional Thanksgiving meal (which is held annually on the fourth Thursday in November). The crumb crust, made from ginger biscuits, offsets the filling beautifully.
Ingredients
- ginger biscuits 250g (1 packet), crushed into crumbs
- butter 125, melted
- powdered gelatine 1 tablespoon
- water 1/4 cup
- butternut pumpkin 350g, peeled, steamed and pureed with 1/2 cup thickened cream
- brown sugar 1/4 cup
- eggs 3, separated
- ground ginger 1/2 teaspoon
- ground cinnamon 1/2 teaspoon
- ground nutmeg 1/4 teaspoon
- ground allspice 1/4 teaspoon
- caster sugar 1/3 cup
Serves 8 – 10 Preheat oven to moderate (180degC). Mix crumbs and butter. Press into bottom and sides of 25cm – 28cm pie plate. Bake ten minutes. Remove, set aside and cool completely. Sprinkle gelatine over water to soften. Melt in a saucepan or in the microwave (15 seconds). In a saucepan, combine the pumpkin and cream mix, brown sugar, egg yolks and spices. Cook over low heat, stirring all the time, for about ten minutes. Stir in gelatine. Set aside to cool completely but not to set. Whisk egg whites with sugar to a firm snow. Fold into cooled pumpkin mix. Pour into prepared pie crust and refrigerate until set. Garnish with extra whipped cream, piped or spooned around the edge. Tip: Danish ginger biscuits are available from Ikea, or you can use gingernuts or sweets biscuits and add a teaspoon of ground ginger. To crush the biscuits, place them in a plastic bag and crush with a rolling pin or break them up and crush in the food processor.