Spiced Pumpkin Chiffon Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser. Ingredients:
all-purpose light piecrust dough |
cooking spray |
1 1/4 cups canned pumpkin |
1/2 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
2 large egg yolks |
2/3 cup evaporated low-fat milk |
1 envelope unflavored gelatin |
1/4 cup fresh orange juice |
2 large egg whites |
1/8 teaspoon cream of tartar |
5 tablespoons granulated sugar, divided |
3 tablespoons water |
1/2 cup heavy whipping cream |
1/2 ounce shaved bittersweet chocolate |
Directions:
1. Preheat oven to 400°.
2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
3. Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4. Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
5. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
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