About this recipe:A slightly different pumpkin pie recipe. The filling in this pie is light and fluffy. A shortcrust pastry case is filled with a creamy, light and spiced pumpkin filling, then chilled until set. Perfect with whipped cream.
1 tablespoon unflavoured gelatine granules
4 tablespoons cold water
3 eggs, separated
65g caster sugar
300g cooked pumpkin, mashed
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
90g icing sugar
250ml whipping cream
1 teaspoon vanilla extract
1 (23cm) shortcrust pastry case, baked
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Soften gelatine in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the caster sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatine mixture. Blend together and refrigerate until chilled.
Combine 60g of the icing sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the icing sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided icing sugar 1 tablespoon at a time, beating until stiff peaks form. Fold into chilled pumpkin mixture.
Spread half of the pumpkin mixture evenly into pastry case. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.