Pumpkin Craze

Here is the Pumpkin Chiffon Pie I made. It's from Martha Stewart

Crust:
32 Gingersnaps, coarsely broken
1/4 C. granulated sugar
1/4 tsp. coarse salt
4 TBSP, plus 2 tsp. unsalted butter - melted

Preheat Oven to 350. Process gingersnaps, sugar, and salt in food processor until finely ground. Add butter. Divide mixture into 2 pie tins, pressing crust into bottom and sides. Bake 11-13 min. Let cool.

* Note - I only did one pie, so I halved the above recipie.

Filling:
1 envelope unflavored gelatin
1/4 c. cold water
1 1/4 c. cammed pumpkin
3 large eggs, separated
3/4 c. granulated sugar
1/2 c. whole milk
1/4 tsp. coarse salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg

Sprinkle gelatin over cold water in a bowl and let stand until softened. About 5 min.

Combine pumpkin, egg yolks, 1/4 c. sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken (about 8 min). Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.

Beat egg whites with mixer until soft peak form. Gradually add remaining 1/2 c. sugar, beating until stiff peaks form. Whisk one-third beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. Spoon into pie shells. Refrigerate at least 1 hour. (Also can be refrigerated, covered, overnight).


Pumpkin Bread (per request)

1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned pumpkin
1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves

Cream butter, sugar, and eggs. Add pumpkin mix and set aside. In separate bowl, sift together dry ingredients. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips (3/4 c.) and pecans (3/4 c.) if desired. Grease one loaf pan, or 4 mini loaves. For one loaf bake at 350 for 1 hour. For mini loaves bake at 350 for 35-40 min.

Have fun! Ann Marie