Maple Pecan-Pumpkin Chiffon Pie
Ingredients:
1 recipe Nutty Graham Cracker Crust, recipe follows
Filling: 3 tablespoons amaretto
1 tablespoon water
1 envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packaged light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree, canned
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves Scant
1/2 teaspoon salt 1 cup cold heavy or whipping cream
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup chopped pecans
Garnish: Pecan halves Fresh whipped cream or warm mocha sauce to garnish
Directions:
Prepare the crust and press it into the bottom and up the side of a 9 1/2-inch deep dish pie pan. Refrigerate, prebake, and let cool as directed. Refrigerate until ready to use.
Combine the amaretto and water in a small bowl. Sprinkle the gelatin over the liquid and set aside to soften.
Combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt in a medium-size, heavy saucepan, preferably nonstick. Place over medium to medium-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. Remove from the heat and immediately add the gelatin mixture, stirring well to blend. 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.
NUTTY GRAHAM CRACKER CRUST
Ingredients:
3/4 cup pecans, coarsely chopped
2 tablespoons light brown sugar, firmly packed
1 cup plus 2 tablespoons graham cracker crumbs
1/4 teaspoons ground cinnamon
Big pinch of salt
1/4 cup unsalted butter, melted
Directions:
Combine the nuts, brown sugar and flour in a food processor and pulse until nuts are finely chopped. Dump the mixture into a large bowl and break up and bigger pieces the machine might have missed. Stir in crumbs, cinnamon and salt. Add the butter and mix well. Use fork first then hands. Spread crumbs evenly and loosely in the pie pan, prssing them into the bottom and up the side. Refrigerate for 5 to 10 minutes. Place on center oven rack and bake for 7 minutes. Let cool on a wire rack before filling.
Ingredients:
1 recipe Nutty Graham Cracker Crust, recipe follows
Filling: 3 tablespoons amaretto
1 tablespoon water
1 envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packaged light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree, canned
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves Scant
1/2 teaspoon salt 1 cup cold heavy or whipping cream
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup chopped pecans
Garnish: Pecan halves Fresh whipped cream or warm mocha sauce to garnish
Directions:
Prepare the crust and press it into the bottom and up the side of a 9 1/2-inch deep dish pie pan. Refrigerate, prebake, and let cool as directed. Refrigerate until ready to use.
Combine the amaretto and water in a small bowl. Sprinkle the gelatin over the liquid and set aside to soften.
Combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt in a medium-size, heavy saucepan, preferably nonstick. Place over medium to medium-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. Remove from the heat and immediately add the gelatin mixture, stirring well to blend. 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.
NUTTY GRAHAM CRACKER CRUST
Ingredients:
3/4 cup pecans, coarsely chopped
2 tablespoons light brown sugar, firmly packed
1 cup plus 2 tablespoons graham cracker crumbs
1/4 teaspoons ground cinnamon
Big pinch of salt
1/4 cup unsalted butter, melted
Directions:
Combine the nuts, brown sugar and flour in a food processor and pulse until nuts are finely chopped. Dump the mixture into a large bowl and break up and bigger pieces the machine might have missed. Stir in crumbs, cinnamon and salt. Add the butter and mix well. Use fork first then hands. Spread crumbs evenly and loosely in the pie pan, prssing them into the bottom and up the side. Refrigerate for 5 to 10 minutes. Place on center oven rack and bake for 7 minutes. Let cool on a wire rack before filling.
