Monday, December 31, 2012

Best Pumpkin Chiffon Pie

I love traditional pumpkin pie, but this pumpkin chiffon pie is sooo much better. I rarely make changes to our Thanksgiving menu, but after eating this pie, the family unanimously agreed that they wanted it for Thanksgiving. This is a riff on a recipe by Paula Deen. She used Cool Whip which I don't like, but you could substitute it-just don't tell me about it. The pecan-graham cracker crust (which is what really takes it over the top) ocurred when I happened to have some extra chopped pecans from another recipe.

 Prep Time:10 min Inactive Prep Time: -- Cook Time:10 min
 Serves: 8 servings

 1 (9-inch) graham cracker crust, prepared according to package& baked, or Pecan/graham cracker crust
 32 jumbo marshmallows or 1 large pck mini marshmallows
 1 15 oz can pumpkin puree
 2 tsp cinnamon, 1 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves 1/4 teaspoon salt
 1 8oz container of heavy whipping cream, beaten.
 1 tbl bourbon
 1/2 tsp vanilla

Pecan/graham cracker crust
3/4 cup finely chopped toasted pecans (toast pecans first, then chop)
3/4 cup graham crackers
1/4 cup sugar
1/2 stick butter, melted

Mix all ingredients and press into pie plate.  Bake 10-12 minutes at 350.  Let cool COMPLETELY!

Place marshmallows in a large bowl and microwave on high 3 minutes.  Stir marshmallows and heat a few minutes more if not completely melted. Add the pumpkin puree.  Stir in the spice and salt. Taste and add more spices if you like (remember that chilling dulls the flavors). When the mixture is completely cool, fold in the whipped cream. Pour the filling into the prepared pie crust and refrigerate for at least 4 hours.

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