Mimi’s Chiffon Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1 (29 ounce) can pumpkin
• 1 cup brown sugar
• 1 cup half-and-half
• 6 egg yolks
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon ginger
• 1/4 teaspoon clove
• 4 drops orange extract
• 1 teaspoon salt
• 4 teaspoons unflavored gelatin
• 1/2 cup cold water
• 6 egg whites
• 2/3 cup sugar
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 1/2 cups finely crushed gingersnap cookies
• 1 cup finely crushed graham cracker (7 squares)
• 4 tablespoons light brown sugar
• 1/2 cup melted butter

Recipe

• 1 read whole recipe before starting.
• 2 filling:.
• 3 put water in boiler saucepan and put on medium heat. (make sure double boiler will not spill water when inserted in boiler saucepan.) mix together pumpkin, brown sugar, half & half, egg yolks, cinnamon, nutmeg, ginger, cloves, orange extract, and salt in a medium double boiler. cook over medium heat stirring until thick, 10-15 minutes.
• 4 gelatin:.
• 5 while cooking pumpkin mix, pour ½ cup of water in small bowl. sprinkle gelatin, evenly, over water and let soften for 5 minutes. add to pumpkin mixture stirring to dissolve gelatin. cool.
• 6 chiffon:.
• 7 beat egg whites until frothy. add 2/3 cups sugar slowly, continuing to beat until stiff peaks form. fold whites into pumpkin mixture.
• 8 pour mixture into prepared pie shell and chill overnight.
• 9 whipped cream:.
• 10 just before serving, whip cream with confectioner’s sugar.
• 11 gingersnap-graham crusts:.
• 12 preheat oven to 350 or 300 degrees (see below).
• 13 make sure the cookies and crackers are finely crushed! when you think they are fine, crush one more time.
• 14 in large bowl combine ¾ cup finely crushed gingersnap, ½ cup finely crushed graham crackers, and 2 tablespoons light brown sugar.
• 15 stir in ¼ cup melted butter.
• 16 spread evenly on bottom and sides of 9-inch pie plate.
• 17 bake silver pan at 350f, glass pan at 325f, or dark pan at 300f for 8-10 minutes. cool on wire rack.