Pumpkin Chiffon Pie
Recipe created by Cristina Ferrare

Cristina Ferrare's pumpkin chiffon pie
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!

Ingredients:
Serves 8

Pie:

  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 3/4 cup milk
  • 2 large eggs , separated, yolks beaten
  • 1 cup canned pumpkin
  • 1/2 cup heavy cream , whipped
  • 1 (9-inch) graham cracker crust
Topping:

  • 2 pints heavy cream , whipped
  • Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.

In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.

Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.


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