Chiffon-style Pumpkin Pie
A lighter tasting version of the traditional pie of the season.
By CHEF JAMIE RORABACK
Updated 11:47 PM EST, Tue, Jul 28, 2009
1 ½ Cups Canned Pumpkin Puree
1 Cup Light Brown Sugar-lightly packed
1/3 Cup Milk
4 Egg Yolks
¼ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ginger
1 Tbsp. Plain Gelatin Powder
¼ Cup Cold Water
4 Egg Whites
½ Cup Sugar
1 Pre-Baked 10” Pie Shell-(or smaller size)
Combine the pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, nutmeg and ginger in a large bowl. Mix until very smooth. Heat this mixture over a double boiler until warm.
In a separate bowl, sprinkle the gelatin over the water and let soften 3 minutes.
Add the gelatin mixture to the warm pumpkin mixture and whisk until totally smooth. Let cool to just slightly above room temperature, stirring occasionally, but do not let the gelatin set.
Meanwhile whip the egg whites to soft peaks, gradually add the sugar and whip until medium stiff peaks.
Fold the whipped egg whites into the cooled pumpkin mixture until smooth, and no streaks of white remain.
Quickly pour into the prebaked pie shell and chill in the refrigerator to set up. Serve garnished with whipped cream or ice cream.
Enjoy!
CT Culinary Institute’s website: www.ctculinary.edu
First Published: Nov 17, 2008 2:55 PM EST
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