After watching Cristina Ferrare on Oprah a month ago, I thought maybe tonight would be the night that I’d attempt her light chiffon pumpkin pie. It seemed easy when she was doing it. And, sure enough it seemed quite easy. As much as I love to bake and show off my skills to guests and family, I do prefer the traditional store bought pumpkin pie. *hides under rock* Every year I pay a visit to Safeway and buy at least 4 pumpkin pies. I get home, transfer the pies to plates and then discard all evidence that suggested that they were not made by me L Cristina Ferrare, is a great teacher, Anyway… Here’s the recipe:
Cristina Ferrare’s Pumpkin Chiffon Pie
· 1 envelope unflavored gelatin
· 3/4 cup sugar
· 1/2 tsp. salt
· 1/2 tsp. ground cinnamon
· 1/2 tsp. ground allspice
· 1/4 tsp. ground ginger
· 1/2 tsp. ground nutmeg
· 3/4 cup milk
· 2 large eggs , separated, yolks beaten
· 1 cup canned pumpkin
· 1/2 cup heavy cream , whipped
· 1 (9-inch) graham cracker crust
· 2 pints heavy cream , whipped
· Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.