pumpkin chiffon pie
(1 RATING)
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
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prep time
1 Hr 15 Min
cook time
method
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yield
1-10 inch pie, serves about 8
Ingredients
- EQUPIMENT-FOOD PROCESSOR,MIXER,SAUCEPANS
- 1 - 12-ounce box of vanilla wafers
- 1/2 cup finely chopped pecans
- 1 stick unsalted butter,melted
- 1 1/2 cups eggnog
- 2 cups mashed cooked pumpkin
- 3/4 cup light brown sugar, firmly packed
- 3 large egg yolks,reserve the whites
- 1/2 teaspoon ground cinnamon
- 1 pinch of nutmeg
- pinch salt
- pinch ground ginger
- 1 - envelope of unflavored gelatin
- 1 teaspoon pure vanilla extract
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons bourbon (optional)
- 1/2 pound toasted pecans ,garnish
How To Make pumpkin chiffon pie
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Step 1Preheat 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.
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Step 2Press 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
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Step 3In 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
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Step 4Beat 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.
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Step 5With 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
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