Layered Pumpkin Chiffon Pie

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We have been eating this pumpkin pie for as long as I can remember during the holidays. It originally came from my grandmother and I can honestly say it’s the most amazing pumpkin pie I have ever tasted.  It never lasts more than 24 hours after we make it and even this day after I made the pie while my parents were visiting it didn’t last until the next day.  The layers of pumpkin and whipping cream make it silky and you will savor every bite.  The pie takes half a day to make but I promise it’s worth every minute.

Layered Pumpkin Chiffon Pie

1 1/2 c. gingersnap crumbs

4 Tbsp melted butter

1 envelope (unflavored gelantin)

1/3 c. sugar

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground nutmeg

1/2 tsp. ginger

1/2 c. milk

3 egg yolks

1 c. canned or mashed cooked pumpkin

3 egg whites

1/4 c. sugar

1 c. whipping cream

1/4 c. sifted powdered sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

Combine crumbs and melted butter; press into 9″ buttered pie plate. Bake 8 minutes in 375 temp oven; cool. In saucepan, combine gelatin, 1/3 c. sugar, salt, 1/2 tsp. cinnamon, allspice, ginger, nutmeg.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and chill (in frig) till partially set.  Beat egg whites till soft peaks form.  Gradually add remaining sugar and beat to stiff peaks.  Fold into pumpkin mixture; pile half the mixture into cooled crust.  Combine whipping cream, powdered sugar, vanilla and remaining cinnamon; refrigerate half the mixture. Whip remaining half and spread over pumpkin mixture.  Carefully top with remaining pumpkin; chill till firm.

To Serve: whip reserved whipping cream; pass with pie.

TIP: I keep the beaters and bowl I will be using for the whipping cream in the refrigerator for an hour to chill before whipping.