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Spicy Pumpkin Chiffon Pie

Source of Recipe

Off of a recipe exchange site, someone named San


List of Ingredients

For the Gingersnap Pecan Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled

In a food processor, fairly finely grind gingersnaps, pecans, and sugar 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.

Spiced Pumpkin Pie Filling
2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned solid pack pumpkin
1 tablespoon mild-flavored molasses
3 large eggs
1 cup whipping cream

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into crust.
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.



Recipe