PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST

By Lovetocook-3

Worth the effort and not so difficult as it seems. So delicious!

Ingredients

• For Crust:
• 14 2 inch Gingersnaps
• 1 cup Pecans
• 1/4 cup Granulated Sugar
• 1/2 stick (1/4 cup) Unsalted Butter melted and cooled.
• For Filling:
• 1 envelope unflavored gelatin (about 1 tbls).
• 2 tblsp Brandy, Rum or Water
• 1 cup Whole Milk
• 3/4 cup firmly packed Brown Sugar
• 4 large Egg Yolks
• 1 1/4 cup canned Solid-pack Pumpkin (1 small can)
• 1 tsp Cinnamon, 1/2 tsp ground Ginger, 1/4 tsp freshly grated Nutmeg, 1/4 tsp salt
• 3/4 cup Heavy Cream

Preparation

Step 1

(preheat oven to 350°)
Make Crust: In a food processor, grind gingersnaps, pecans and sugar finely and add butter, blending until combined well. Press onto bottom and up sides of a 9 in. glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, cool on rack.
Make Filling:
In a small bowl sprinkle gelatin over brandy, rum or water and let stand.
Place a metal bowl into a larger bowl of ice and cold water.
In a heavy saucepan, whisk together milk, brown sugar, yolks, pumpkin, spices and salt and cook over moderately low heat, whisking, until mixture registers 160°on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
Transfer filling to the metal bowl set in ice and cool, stirring constantly until the consistency of raw egg white. Remove bowl from ice water.
In bowl with electric mixer, beat cream until it holds stiff peaks and whisk about ¼ into filling to lighten. Fold in remaining cream gently and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour. Serve with Whipped Cream and garnish with nuts.