{"id":3745,"date":"2019-12-04T12:00:04","date_gmt":"2019-12-04T12:00:04","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3745"},"modified":"2019-12-04T20:06:39","modified_gmt":"2019-12-04T20:06:39","slug":"december-recipe-of-the-month-pumpkin-chiffon-pie","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/december-recipe-of-the-month-pumpkin-chiffon-pie\/","title":{"rendered":"December Recipe of the Month: Pumpkin Chiffon Pie"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This lighter variation of our pumpkin pie practically floats. The fluffy texture comes from separating the eggs and folding the stiff whites into the batter. A topping of whipped cream adds to the feeling that you\u2019re lifting an airy pumpkin dream to your mouth. At Macrina, butternut squash is the not-so-secret ingredient in our pumpkin pies. Simply put, we think pumpkin pies taste better with a dollop of roasted butternut squash. In this recipe however, butternut squash can replace the pumpkin altogether. We hope the cloud-like combination of sweetened squash, crystalized ginger and buttery graham cracker crust becomes an annual holiday tradition.<\/p>\n

INGREDIENTS<\/b><\/p>\n

Serves 8-10 <\/b><\/em><\/p>\n

6 ounces graham crackers (2 cups), crushed in food processor<\/p>\n

1\/2 cup coconut our<\/p>\n

5 tablespoons unsalted butter, melted<\/p>\n

3 cups roasted butternut squash, pur\u00e9ed (or substitute a 15-ounce can of pumpkin pur\u00e9e)<\/p>\n

2 tablespoons maple syrup<\/p>\n

1 tablespoon + 1-1\/2 teaspoons vanilla extract<\/p>\n

3 eggs<\/p>\n

1 cup whole milk<\/p>\n

3\/4 cup brown sugar<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

2 tablespoons crystalized ginger, medium dice<\/p>\n

1\/4 teaspoon ground nutmeg<\/p>\n

1\/2 teaspoon salt<\/p>\n

1 packet powdered gelatin (1\/4 ounce)<\/p>\n

1\/2 cup granulated sugar, divided<\/p>\n

1-1\/2 cups heavy cream<\/p>\n

Garnish <\/b><\/p>\n

1 tablespoon crystalized ginger, thinly sliced<\/p>\n

Sugared cranberries or pomegranate seeds<\/p>\n

DIRECTIONS <\/b><\/p>\n

Preheat oven to 350\u00b0F and center the oven rack.<\/p>\n

In a medium bowl, add the crushed graham crackers, coconut flour and melted butter. Mix well with a spoon. Press the mixture into a 9″ pie pan so that the edges and base have a uniform thickness. Bake for 5-10 minutes until edges are golden brown. Set aside.<\/p>\n

In a medium bowl, combine the pur\u00e9ed butternut squash (or pumpkin), maple syrup and vanilla extract. Set aside.<\/p>\n

Separate the eggs, placing the yolks in a medium bowl and the whites in the bowl of a stand mixer.<\/p>\n

Place a medium bowl over a saucepan filled with 2″ of water (or use a double boiler). Add the milk, brown sugar, cinnamon, crystalized ginger, nutmeg and salt. Bring the mixture to a boil, then reduce the heat and simmer. Whisk until the sugar has dissolved. Add the powdered gelatin and whisk to combine.<\/p>\n

Add 1\/4 cup of the hot milk mixture to the egg yolks, whisking constantly. Continue adding the milk mixture in 1\/4 cup increments until it\u2019s all added. Return the incorporated mixture to the double boiler over medium heat and whisk for 3 minutes to thicken the custard. Stir in the squash pur\u00e9e and cook for another 3 minutes to evaporate any excess water from the squash.<\/p>\n

Transfer the pie filling to a clean bowl and refrigerate for 20 minutes, giving it an occasional stir.<\/p>\n

Whip the egg whites in a stand mixer until they look foamy. Gradually add 1\/4 cup of the granulated sugar and whip until the whites are gently firm.<\/p>\n

Fold the egg white mixture into the cooled pie filling. Ensure that it\u2019s uniformly combined before pouring the mixture into the prepared graham cracker shell. Refrigerate for 4 hours.<\/p>\n

In the bowl of a stand mixer, whip the heavy cream. As the mixture starts to firm up, add the remaining 1\/4 cup of sugar.<\/p>\n

Top the pie with the sweetened heavy cream. It is best if you chill the pie for another 2 hours before serving to let the whipped cream set up. For a festive presentation, garnish with crystalized ginger and sugared cranberries or pomegranate seeds. Enjoy!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This lighter variation of our pumpkin pie practically floats. The fluffy texture comes from separating the eggs and folding the stiff whites into the batter. A topping of whipped cream adds to the feeling that you\u2019re lifting an airy pumpkin … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-3745","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nDecember Recipe of the Month: Pumpkin Chiffon Pie - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"The cloud-like combination of sweetened squash, crystallized ginger and buttery graham cracker crust will lead you to make this pie an annual tradition.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/40.64.82.136\/blog\/december-recipe-of-the-month-pumpkin-chiffon-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"December Recipe of the Month: Pumpkin Chiffon Pie - 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