Spiced Pumpkin Chiffon Pie
- 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
- Preheat oven to 400u0b0.
- 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 400u0b0 for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
- 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.
- 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 250u0b0. 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.
- 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.
cooking spray, pumpkin, brown sugar, ground cinnamon, lemon rind, salt, ground nutmeg, egg yolks, milk, unflavored gelatin, orange juice, egg whites, cream of tartar, sugar, water, heavy whipping cream, chocolate
Taken from www.myrecipes.com/recipe/spiced-pumpkin-chiffon-pie (may not work)