A ” Chiffon” , don’t you just love that name.” Come here my little Chiffon, you beautiful thing.” It is indeed a sheer lightweight fabric, usually made of silk or nylon but it is also used to describe a cooking procedure to make something light and porous by the addition of stiffly beaten egg whites. The base for a chiffon is either thickened with starch, made by the cooked juice of fruit finely chopped or pureed for fruit fillings, or a base thickened with egg and starch like the pastry cream for the lemon chiffon and a base thickened with egg, which we are making for the pumpkin chiffon.
You will need:
1 – 9 inch pie shell (baked)
- 1 can (14-15 oz) Pumpkin
- 3/4 cup packed brown sugar
- 1- 12 oz can of evaporated milk
- 3 egg yolks
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- dash nutmeg
1 envelope of unflavored gelatin mixed with 1/4 cup of cold water
- 3 egg whites
- 1/4 cup of sugar
Combine pumpkin, brown sugar, evaporated milk, egg yolks, salt and spices in top of double boiler and mix until smooth and uniform. Place top over bottom on stove and cook, stirring frequently, until thickened, or temperature reads 185 degrees F or (85degrees C) Remove from heat. Soften the gelatin in the water. Add it to the hot pumpkin mixture and stir till dissolved. Let it cool down, then chill in refrigerator until very thick but not set. Beat the egg whites in a bowl until they reach soft peaks, gradually adding sugar as you go. Continue to beat until a thick, glossy meringue is formed. Take pumpkin out of refrigerator. Fold the meringue into the pumpkin mixture using the up, around, and down motion with a rubber spatula, always folding, never mixing, and fold till all incorporated. Spread in baked pie shell and refrigerate till set, about 2-3 hours.
Dot with sour cream and walnuts, if you wish!
MA BELLE TARTE A LA CITROUILLE EN MOUSSELINE DE SOIE
(my beautiful pumpkin chiffon pie)