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INGREDIENTS
1 Recipe Pastry Crust — (10inch removal bottom pan)
1 Recipe Chantilly cream for decorating
For The Pumpkin Pie Base
1 cup pumpkin puree
1/4 cup sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg finely grated
1/4 teaspoon allspice ground
1/4 teaspoon unsweetened cocoa powder
2 large eggs lightly beaten
2/3 cup heavy cream
1 tablespoon molasses
1 teaspoon vanilla
For The Pumpkin Chiffon
1 1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1/4 cup rum
1 cup pumpkin puree
1/4 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
2 large eggs separated
2 teaspoons vanilla
1/2 cup heavy cream
1/3 cup granulated sugar
METHOD
Preheat the oven to 350 degrees.
Bake pie shell blind.
For The Pumpkin Pie Base
In a medium bowl whisk the pumpkin puree with the sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, cocoa powder.
Whisk in the eggs, cream, molasses and vanilla together and add into pumpkin mixture.
Pour the custard into the prebaked pie shell, spread evenly. Bake 35-40 minutes until the surface is puffed, the edges are firm and the center is soft but congealed. Cool completely.
For The Pumpkin Chiffon
In a small bowl sprinkle the powdered gelatin over the cold water. Add the rum.
In a medium saucepan combine the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg and bring to a boil.
Stir the egg yolks into the pumpkin mixture stir vigorously until mixture is bubbling
Whisk in the gelatin mixture and the vanilla.
Transfer to a bowl and cool to room temperature.
Beat the heavy cream until soft peaks form.
Whisk egg whites in kitchen aid and add sugar. Beat until the whites are glossy and hold semi firm peaks.
Fold in the beaten egg whites and then the cream.
Do not over beat.
Place an empty greased pie ring on top of the cooked pumpkin pie base and pour chiffon mix on top. Chill until set.
Just before serving remove pie ring and pipe Chantilly cream around edges. Serve with extra Chantilly cream and drizzle with caramel.