Ingredientes para Pumpkin Chiffon Pie With Gingersnap Crust
- 6 tablespoons (3 ounces) unsalted butter
- 1 ½ cups gingersnap cookie crumbs
- 1 teaspoon unflavored gelatin
- 2 tablespoons brandy
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- ¾ cup packed light brown sugar
- 2 large egg yolks
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Chiffon Pie With Gingersnap Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pumpkin Chiffon Pie With Gingersnap Crust
- **Make the Gingersnap Crust:** In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes.
- **Prepare the Gelatin:** In a small heatproof bowl, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons brandy. Let stand for 5 minutes to bloom.
- **Make the Pumpkin Filling:** In a medium saucepan, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, ¾ cup packed light brown sugar, 2 large egg yolks, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt until completely smooth.
- Cook over medium heat, stirring constantly, for 8 minutes, or until the mixture reaches 140°F (60°C).
- Remove from heat. Microwave the bloomed gelatin mixture on high for 10 seconds, or until melted and clear. Whisk into the warm pumpkin mixture using an electric mixer until well combined.
- Pour the pumpkin mixture into a large bowl. Place the bowl in a larger bowl filled with ice water and stir occasionally until the mixture cools to the consistency of runny honey (about 20-30 minutes).
- **Whip the Cream:** In a clean bowl, beat 2 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the cooled pumpkin mixture.
- Pour the filling into the prepared gingersnap crust.
- Refrigerate overnight (at least 8 hours) to allow the pie to set completely.
- **Serve:** Before serving, let the pie stand at room temperature for 15 minutes to soften slightly. Cut into 8 wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
105g
Fat
67g
Carbs
16g
