When topping off a holiday meal, Cristina Ferrare suggests making pumpkin chiffon rather than regular pumpkin pie. It's a lighter dessert option for those who are already stuffed!
Servings: Serves 8
Ingredients 1 envelope unflavored gelatin1/2 cup sugar1/2 tsp. salt1/2 tsp. cinnamon1/2 tsp. allspice1/4 tsp. ginger1/2 tsp. nutmeg3/4 cup milk2 large egg yolks , beaten1 cup canned pumpkin puree2 egg whites1/4 cup sugar1/2 cup heavy cream , whipped1 (9-inch) graham cracker crustWhipped cream for garnish
In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about 1 hour.
Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream.