Ingredients

Gingersnap Cookie Crust:

  • 1-1/2 cups (about 40 cookies) gingersnap cookie crumbs, finely ground
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted THC butter, melted and cooled

pumpkin_pieIn a food processor, grind gingersnap cookies and sugar until fine, but still crumbly; add THC butter, blending until combined well. Press mixture onto the bottom and up the sides of a 9-inch glass pie plate.

Bake crust for approximately 15 minutes or until crisp and golden around the edges. Remove from oven and let cool on a wire rack before filling.

Pumpkin Filling:

  • 3 large eggs, separated
  • 3/4 cup firmly-packed light brown sugar
  • 1 (15-ounce) can solid-packed pumpkin
  • 1/2 cup milk*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 envelope unflavored gelatin**
  • 1/4 cup cold water
  • 1/4 cup granulated sugar
  • Sweetened whipped cream (optional)

* If desired, substitute some of the milk with either whisky, brandy, or rum (your choice).

* *1 (1/4-ounce packet) of granulated unsweetened gelatin = about 2-3/4 teaspoons gelatin

Directions

Preheat oven to 350°F. Position baking rack in the center of your oven. Prepare pie pastry of your choice.

In top of a double boiler, combine egg yolks, brown sugar, pumpkin, milk, cinnamon, nutmeg, and salt; whisk to thoroughly blended. Place the pan over the boiling water. NOTE: The bottom of the pan should not touch the boiling water below. Cook, approximately 15 to 20 minutes, stirring frequently until thick (like a pudding). Remove from heat.

whole_pumpkin_pieIn a small bowl, combine unflavored gelatin and cold water, stirring until gelatin is completely dissolved. Add gelatin mixture to the hot pumpkin mixture, stirring to combine. Cover bowl with wax paper to prevent mixture from forming a “skin.” Let cool to room temperature, and then place in the refrigerator until partially set, approximately 1 to 1 1/2 hours.

In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Using a spatula, gently fold the beaten egg whites into the partially set pumpkin mixture. Do not over mix; retain some streaks in the mixture.

Gently pour the pumpkin mixture into the pie crust of your choice. Cover and refrigerate at least 2 hours or until filling is set.

This pie may be prepared up to 2 days in advance. Store in the refrigerator until ready to serve.

Serve with sweetened whipped cream.

Makes 8 servings.

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