Pumpkin Ginger Pie Recipe

1      Reviews by:    Esla Newman   Pumpkin Ginger Pie Recipe gives tradition a twist with its light pumpkin chiffon filling and crunchy gingersnap pecan crust with ingredients like gelatin, orange rind, pumpkin puree, ginger and whipping cream to bake this tasty pumpkin pie recipe. Food Category:    Pies and Pastries Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:509 calories35.4 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 1 tablespoon unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 1/2 cup milk
• 1/2 teaspoon finely grated orange rind
• 2 egg yolks
• 1/3 cup dark brown sugar
• 1 cup cooked pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream
• 2 egg whites
• 2 tablespoons granulated sugar
• 1 1/2 cups Chantilly Cream (search recipes)
• For Gingersnap-Pecan Crumb Crust:
• 1 1/4 cups fine gingersnap crumbs (thirty 1 1/2-inch cookies)
• 3/4 cup finely ground pecans (3oz)
• 1/4 cup sifted confectioners' sugar
• 1/2 cup unsalted butter, melted

DIRECTIONS

• Prepare Gingersnap-Pecan Crumb Crust mixture. Press into bottom and up sides of a well buttered 9-inch pie plate. Refrigerate or bake. Sprinkle gelatin over the water in a small bowl; set aside until gelatin is soft and spongy. Place milk and orange rind in a saucepan; bring to a simmer. Remove from heat, cover, and allow rind to steep in milk for 5 minutes.
• Beat egg yolks with brown sugar in a medium bowl until light-colored. Reheat the milk to boiling, pour hot milk into yolk mixture, and stir to blend. Return to saucepan; cook over low heat, stirring constantly with a wooden spoon, until custard thickens slightly (do not boil), and your finger leaves a clear trail when drawn across the back of a wooden spoon. This is a thin custard about the consistency of unwhipped whipping cream.
• Immediately whisk softened gelatin into hot mixture; mix well. Transfer to a medium stainless steel bowl. Stir in pumpkin, cinnamon, ginger, and nutmeg. Place bowl over ice water, stirring frequently, until mixture thickens to the consistency of softly whipped cream. Whip whipping cream until it holds soft peaks; refrigerate.
• When pumpkin mixture is the consistency of softly whipped cream, remove from ice water and fold in whipped cream. (When pumpkin mixture and cream are the same consistency, they will blend easily to form a smooth Bavarian cream.) Beat egg whites until they form soft peaks. Add sugar, 1 tablespoon at a time, and beat until whites are just stiff but still glossy and smooth (do not overheat). Fold whites into pumpkin mixture. Pour into prepared crust. Refrigerate until set. Decorate with Chantilly Cream before serving. Gingersnap-Pecan Crumb Crust: Combine gingersnap crumbs, ground pecans, and confectioners' sugar in a bowl. Stir in melted butter. (search Crumb Crust recipes)

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