PUMPKIN CHIFFON PIE WITH PIÑON PRALINE
1 Pre-Baked 9" piecrust
1 Tablespoon + 1 teaspoon unflavored gelatin
(4 tsp. total)
2/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
5 egg yolks, beaten
3/4 cup milk
1 cup pumpkin puree
3 egg whites (pasteurized)
1/4 teaspoon cream of tartar
1/3 cup confectioner's sugar
Have ready one baked 9" piecrust of your favorite recipe
In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk.
Bring to a boil over medium heat and cook, stirring constantly, for 1 minute.Remove from heat and stir in pumpkin puree.
Chill until firm.
In a large glass or metal mixing bowl, beat egg whites until foamy.
Gradually add cream of tartar and 1/3 cup confectioner's sugar, continuing to beat until stiff peaks form.
Fold into pumpkin mixture. Pour filling into piecrust.
Chill in refrigerator, at least 4 hours, until ready to serve.
To Serve:
Buy, or make, pinon brittle. Crush slightly with back of a spoon and crumble over the pie. Garnish with sweetened whipped cream if desired. (Pie is best sliced with a knife dipped in very hot water)