Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1-10 inch pie, serves about 8
Ingredients: EQUPIMENT-FOOD PROCESSOR,MIXER,SAUCEPANS; 1 12-ounce box of vanilla wafers; 1/2 c finely chopped pecans; 1 stick unsalted butter,melted; 1 1/2 c eggnog; 2 c mashed cooked pumpkin; 3/4 c light brown sugar, firmly packed; 3 large egg yolks,reserve the whites; 1/2 tsp ground cinnamon; 1 pinch of nutmeg; pinch salt; pinch ground ginger; 1 envelope of unflavored gelatin; 1 tsp pure vanilla extract; 3 large egg whites; 3/4 c granulated sugar; 1 c heavy cream; 2 Tbsp bourbon (optional); 1/2 lb toasted pecans ,garnish

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By billy haze
@billyhaze

Served this last Thanksgiving and it was quite a hit.

just a note- to toast the pecans,all ya have to do is preheat oven to 375 degrees.Place the pecans on a baking sheet and toast for about 5-6 minutes, till golden,don't let them burn. Let em cool ,you can store them in an airtight container for about 2 weeks

Rating:

★★★★★ 1 vote5

Serves:

1-10 inch pie, serves about 8

Prep:

1 Hr 15 Min

Ingredients

Add to Grocery List

EQUPIMENT-FOOD PROCESSOR,MIXER,SAUCEPANS
1

12-ounce box of vanilla wafers
1/2 c

finely chopped pecans
1 stick

unsalted butter,melted
1 1/2 c

eggnog
2 c

mashed cooked pumpkin
3/4 c

light brown sugar, firmly packed
3 large

egg yolks,reserve the whites
1/2 tsp

ground cinnamon
1 pinch

of nutmeg
pinch

salt
pinch

ground ginger
1

envelope of unflavored gelatin
1 tsp

pure vanilla extract
3 large

egg whites
3/4 c

granulated sugar
1 c

heavy cream
2 Tbsp

bourbon (optional)
1/2 lb

toasted pecans ,garnish

How to Make Pumpkin Chiffon Pie

Step-by-Step

Preheat oven to 400 degrees.

In a food processor,combine the vanilla wafers and chopped pecans.Process until the mixture resembles course crumbs. With the machine running,add the melted butter and process until blended.
Press the mixture into the bottom and up the sides of a 10 inch Deep Dish pie pan and bake until golden,about 10 to 12 minutes
In a large saucepan,combine the eggnog,pumpkin,brown sugar,egg yolks,cinnamon,nutmeg,salt,and ginger and mix well.Place the pan over medium heat and cook for 10 minutes,stirring constantly.
Remove from the heat and sprinkle the gelatin over the mixture.
Whisk until the gelatin dissolves,then stir in the vanilla extract.Cover and refrigerate for 1 hour
Beat the egg whites with an electric mixer in a medium size mixing bowl until soft peaks form
(Tip-make sure there are no bits of egg yolk in the egg whites, this restricts the egg whites from peaking properly)
Gradually add 1/4 cup of the granualted sugar and continue to beat until the peaks are stiff.

Fold the egg whites into the pumpkin mixture.
Spread evenly over the pie crust and refrigerate for about 2 hours.
With the electric mixer,beat the heavy cream with the remaining 1/2 cup sugar until medium peaks form.
Stir in the bourbon.if used
Spread the whipped cream evenly over the top of the pie.
Garnish with the toasted pecan halves