Pumpkin Chiffon Pie with Pecan Topping

Votes: 1

Time: 5 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 646, total fat 30 G., saturated fats 12 G., proteins 12 G., carbohydrates 87 G., fiber 4 G., cholesterol 99 mg, sodium 401 mg, sugar 71 G.

Chiffon pies are distinguished by their delicate, airy texture, achieved by adding whipped cream and gelatin to the filling. This version of pumpkin pie, with fragrant spices and crunchy pecan topping, is a more sophisticated alternative to the traditional dense pumpkin pie typically baked for Thanksgiving in the United States. After decorating the pie, you'll have some leftover pecan topping. Serve it alongside the pie for a delicious snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin pie

1 ready graham cracker pie crust diameter 22 cm.
1 packet of gelatin
1 can (425 g) canned pumpkin puree
3/4 cup whole milk
0.5 cups of sugar
2 large egg yolks
1 tsp pumpkin pie spice
A pinch of fine salt
1 and 1/4 cups chilled heavy cream

Grillage

2 tbsp. sugar
1 cup toasted pecan halves, broken into peanut-sized pieces
1 teaspoon coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, pecans, pumpkin puree, pumpkin pie spice, eggs, milk, cream, gelatin, caramel, roasted nuts

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Bake the crust until hot and fragrant, 12-15 minutes. Set aside and let cool.
Sprinkle the gelatin with 3 tablespoons of water in a small bowl and let it sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spices, and salt in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6-8 minutes.

Stir the gelatin into the pumpkin mixture in the saucepan until completely dissolved. Let sit at room temperature, stirring frequently, until the filling is cool but not set, 30-40 minutes. Transfer to a large bowl.
Pumpkin pie:

In a large bowl, beat 3/4 cup heavy cream until stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, but do not over-beat. Spoon the filling onto the cooled graham cracker crust. Place plastic wrap directly on the filling and refrigerate to set for 3 hours or overnight.
Grillage:

Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water, and a pastry brush ready.
Combine the sugar with 1/4 cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip a pastry brush in the bowl of water to remove any sugar crystals from the sides of the pan. When the caramel has reached a deep caramel color and the temperature reaches 150°C (300°F), about 15 minutes, remove the pan and gently stir to melt any sugar that hasn't yet dissolved.
Carefully pour the melted sugar onto the prepared baking sheet, spreading it as evenly as possible. Immediately sprinkle with toasted pecans and season evenly with salt. Let cool completely, about 30 minutes.
Whip the remaining 1/2 cup heavy cream until stiff peaks form. Spread it over the pie filling. Break the candied nuts into pieces and push them into the whipped cream; slice the pie and serve with the candied nuts.