Pumpkin-Apricot Chiffon Pie
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1/2 can (8-ounce size) almond paste
1 cup vanilla-wafer crumbs
1/2 cup unsifted all-purpose flour
1/4 cup butter or margarine
1 large egg white
2 envelopes unflavored gelatin
1/3 cup apricot-flavored brandy
1 can (6-ounces) apricot nectar
2 cups heavy cream
1/2 cup granulated sugar
2 large eggs, separated
1 can (1-pound) pumpkin
1/4 cup confectioners' sugarGenerously grease 9-inch pie plate. In food processor or electric mixer, blend almond paste, wafer crumbs, flour, butter and 1 egg white until smooth. Place dough between 2 sheets of waxed paper; roll to a 12-inch round. Remove top sheet of paper; carefully invert dough over prepared plate. Remove waxed paper; pressing gently, fit dough in plate. Fold edge of crust over 1/2-inch; decoratively crimp or flute. Place in freezer 10 minutes.
In small bowl, sprinkle gelatin over brandy; let stand 1 minute to soften. In medium saucepan, bring nectar, 1/2 cup cream and 1/4 cup granulated sugar to boiling. In small bowl, beat egg yolks with fork. Add 2 tablespoons hot apricot liquid; return to saucepan. Add softened gelatin; simmer, stirring constantly, until gelatin is dissolved, about 1 minute. Remove from heat; stir in pumpkin.
Preheat oven to 325 degrees. Transfer pumpkin mixture to medium bowl; set in large bowl of ice water, stirring every 5 minutes, until mixture mounds slightly and is cooled, about 20 minutes.
Meanwhile, bake pie crust until lightly golden, about 20 minutes. Cool on wire rack.
In small bowl with electric mixer, beat 2 egg whites until foamy. Gradually beat in remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff, moist peaks form. With same beaters, in large bowl, beat remaining 1-1/2 cups cream and the confectioners' sugar until stiff peaks form. Set aside 1 cup whipped cream for garnish.
Fold beaten egg whites and remaining whipped cream into pumpkin mixture until no white sreaks remain. Spoon into prepared pie crust; refrigerate until firm, 1 hour or overnight. Garnish with reserved whipped cream and, if desired, whole unblanched almonds and an apricot; or orange-peel rose.
Makes 8 servings