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Pumpkin Chiffon Pies

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These mini pies feature the flavors of fall – pumpkin, cinnamon, and nutmeg — in a gingersnap crust.

Crust:

32


gingersnaps

1/4
c.

granulated sugar

1/4
tsp.

Coarse salt

4
tbsp.

unsalted butter

2
tsp.

unsalted butter

Filling:

1


envelope unflavored gelatin

1/4
c.

cold water

1 1/4
c.

pumpkin or fresh pumpkin puree (see note below)

3


large eggs

3/4
c.

granulated sugar

1/2
c.

whole milk

1/4
tsp.

Coarse salt

1/2
tsp.

ground cinnamon

1/4
tsp.

ground ginger


tsp.

ground nutmeg

Garnish:

1/4


small sugar pumpkin

1
c.

water

1 1/2
c.

packed light-brown sugar

2


cinnamon sticks

1


piece peeled fresh ginger

  1. Make the crust: Preheat oven to 350 degrees F. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
  2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
  3. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
  4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
  5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.



<p>The scents of fall waft from these adorable mini pies in the order of pumpkin, cinnamon, and nutmeg — all in a gingersnap crust.</p>
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<p><b>Recipe:</b> <b>Pumpkin Chiffon Pies</b></p>
<p>” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f6446e4d28d_-_pumpkin-chiffon-pies-recipe-mslo1010-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*” title=”Pumpkin Chiffon Pies”></img></picture></div>
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<p><span>Courtesy of Martha Stewart</span></p>
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