Chiffon Pumpkin Pie With Pecan Brittle Recipes

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Steps:

• Mix the gelatin and water in a small bowl, and set aside.
• In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
• In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
• In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Steps:

• To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
• While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
• Preheat the oven to 425 degrees F.
• Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
• To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
• Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
• Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
• Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
• Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

Steps:

• Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely.
• Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
• Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely.
• Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely.
• Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.

Steps:

• In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
• In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Steps:

• Make Crust:
• In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
• Make filling:
• In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
• In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
• Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
• In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
• Top each serving with whipped cream and garnish with nuts.

Steps:

• Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool.
• Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
• Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat.
• Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix.
• Pile filling lightly into baked pie shells.
• Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
• Pies are best served the same day they are made.

Steps:

• Refrigerate pie crust until ready to use.
• In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
• In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
• Place over medium to med-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.
• Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
• In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
• Add the whites and about 1/3 of the whipped cream to the chilling.
• Fold gently until evenly combined.
• Add the remaining whipped cream and fold again until evenly mixed.
• Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
• Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
• To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.