Maple-pecan-pumpkin Chiffon Pie

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• Servings: 8
• 1 (9 1/2 inch) graham cracker crust
• 3 tablespoons amaretto
• 1 tablespoon water
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 cup whole milk
• 4 large egg yolks
• 1/2 cup firmly packed light brown sugar
• 1/4 cup pure maple syrup
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup cold whipping cream
• 2 large egg whites, at room temperature
• 1 tablespoon sugar
• 1/2 cup chopped pecans
• pecan halves
• whipped cream

Recipe

• 1 refrigerate pie crust until ready to use.
• 2 in a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
• 3 in a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
• 4 place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
• 5 remove from the heat and immediately add the gelatin mixture, stirring well to blend.
• 6 place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
• 7 meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
• 8 in a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
• 9 add the whites and about 1/3 of the whipped cream to the chilling.
• 10 fold gently until evenly combined.
• 11 add the remaining whipped cream and fold again until evenly mixed.
• 12 fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
• 13 cover with loosely tented foil and refrigerate at least 4 hours or overnight.
• 14 to serve: garnish pie with pecan halves and serve with a dollop of whipped cream.