Spiced Pumpkin Chiffon Pie


(1) 9" or 10" pre-baked deep dish pie crust

1 cup heavy cream
3" piece of fresh ginger, sliced thin and roughly chopped

3 large eggs, room temperature, separated
2 cups pumpkin puree ( or (1) 15oz. can)
2 teaspoons cornstarch, sifted
1/3 cup dark brown sugar
1/3 cup sugar
1/4 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp.ground cloves
1/4 tsp freshly grated nutmeg
1 tsp vanilla extract
1 Tbsp. dark rum
1/4 tsp. cream of tartar


In a medium sized heavy bottom pot, combine cream and fresh ginger over medium heat and bring to just before simmering. Remove from heat and cover. allow to steep for 20 minutes.

Place one oven rack in the lowest position in your oven ( for the water bath) and one in the center of your oven ( for the pie).

Place a roasting pan half filled with water on the bottom rack of your oven. Preheat the oven to 325 degrees.

In a large mixing bowl, combine egg yolks, pumpkin, cornstarch, sugars, ground spices , vanilla and rum. Whisk together until smooth.

Strain the cream mixture over the pumpkin mixture and whisk till smooth and set aside.

Whip the egg whites with the cream of tartar until stiff glossy peaks ( NOT DRY).

Add 1/3 of the whipped whites to the pumpkin mixture and whisk together briskly to lighten the batter. Add the remaining 2/3 egg whites to the batter and gently fold into the mixture until no streaks remain.

Immediately pour the mixture into the pre-baked pie crust.

Place the pie on a foil lined cookie sheet. Bake pie on the center rack of your oven for approximately 1 hour or until filling is set.


photo (2) photo (3) photo (5) photo (4) photo (6)