No Bake Pumpkin Chiffon Pie

No Bake Pumpin Chiffon Pie - the perfect recipe for an easy Thanksgiving party! via Miranda's Notebook

Happy Thanksgiving to all my American readers! Of course, there’s no holiday here in the UK, but I still can’t let Thanksgiving go by without creating some variation of pumpkin pie – my all time favourite dessert! Even if you’re not in the States, I recommend making this pie as a treat this weekend (you can eat it whilst watching the Friends Thanksgiving marathon).

I first spotted this recipe in Adrianna Adarme’s gorgeous book The Year of Cozy (Adrianna also writes one of my favourite food blogs – A Cozy Kitchendo check it out!). I’m always on the lookout for simple, easy to prepare recipes, and a no bake option is definitely appealing when the majority of London kitchens are pretty minute with small ovens. There actually is a tiny amount of baking involved in the dish (you have to bake the crust), but this can be made the previous day (or I’m also fully behind cheating a little and simply buying a pre-made crust!). I recommend making this pie the day before you want to serve it anyway, as it requires at least 5 hours chill time in the fridge. Also, whenever I’m preparing a big meal, it gives me a lot of peace of mind to know the dessert is done and dusted.

I’ve adjusted this recipe a little to suit my own preferences and what I had in the house. The original calls for rum, but I’ve used grande marnier instead. I also had to use more melted butter to hold the gingersnap crumbs together better, and I tinkered with the spice mix a little. No Bake Pumpkin Chiffon Pie. Click through for recipe via Miranda's Notebook

No Bake Pumpkin Chiffon Pie
Author: 
Serves: 6-8
 
A delicious, easy option to help make your Thanksgiving dinner a breeze.

Ingredients
For the Crust:
  • 2 cups gingersnap crumbs (from about 25 biscuits).
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
For the Filling:
  • 3 tablespoons Grand Marnier
  • 2 teaspoons unflavoured powdered gelatin
  • 1 cup pumpkin puree
  • ¼ cup whipping cream (or heavy cream)
  • ½ cup + ¼ cup sugar
  • 2 large eggs, separated
  • ½ teaspoon cinnamon
  • ½ teaspoon quatre epices
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • Freshly whipped cream to serve
Instructions
To Make the Crust:
  1. Preheat the oven to 175° C. Break up the gingersnaps into a food processor and pulse until broken into crumbs (or place the biscuits into a ziplock bag and bang with a rolling pin).
  2. Place the 2 cups of crumbs and salt in a medium bowl. Pour in the melted butter and mix until the crumbs are moist. Transfer the mixture into a 9" pie dish and press the crumbs firmly and evenly until they cover the bottom and sides of the dish.
  3. Bake for about 10 minutes, or until slightly darker in colour and firm to the touch. Remove from oven and allow to cool completely before adding the filling.
To Make the Filling:
  1. Pour the grand marnier into a small bowl and add the gelatin to the bowl, then set aside.
  2. In a medium saucepan set over medium-low heat, add the pumpkin, whipping cream, ½ cup sugar, 2 egg yolks, cinnamon, quatre epices, nutmeg and salt. Cook the mixture, continuing to stir, until it reaches a temperature of 175°F (I used a candy thermometer). Transfer the pumpkin mixture to a medium bowl and stir in the grande marnier and gelatin. Set the bowl aside to cool.
  3. Whilst the pumpkin mixture is cooling, beat the 2 egg whites (the easiest way to do this is with a Kitchen Aid, in a metal bowl with the whisk attachment. You can also do this with a handheld electric whisk, but be warned - it takes a while!) until they begin to hold peaks. With the beater still going, sprinkle in the remaining ¼ cup sugar and keep whisking until stiff peaks form.
  4. Gently fold in the egg whites, a little at a time, into the cooled pumpkin mixture. Add the pie filling to the gingersnap crust and transfer to the fridge for 5 hours, or overnight.
  5. Just before serving, add a topping of freshly whipped cream and garnish with a sprinkling of any leftover gingersnap cookie crumbs, or with some cinnamon.

 

What are you feeling particularly thankful for this year? After feeling full of energy yesterday, in the evening I started feeling really unwell with a fever and sore throat. Rather than concentrating on the frustration of getting sick though, instead I’m feeling grateful that I can spend today taking it easy at home and doing my best to get better asap (there’s pie to enjoy, after all!). As always, I’m so thankful for this blog and the many fun things it inspires me to do, as well of course for my followers who take the time to read the posts and who get in touch via commenting and social media. I so appreciate your support! This year I’m also really thankful to have the opportunity to move back into more central London: moving is always stressful, and I hate the packing, but in January we will be in our new flat which is very exciting.

Anyway, happy Thanksgiving to all who celebrate it, and a very happy Thursday to everyone else!

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