Deconstructed Pumpkin Cream Chiffon Pie

When you think Fall flavors, you think pumpkin. It is only fitting that we all have our share of pumpkin pie, and might I add more than one share of it throughout the season. Sometimes this is a hard order to fill. You could of course go to your local grocery store and pick up a pie, but you know it is never quite as good as homemade. I have a tastier, homemade solution for you- deconstruct that pie! You will save time and frustration (and it makes for a very pretty plate). All the flavors and components are still exactly the same; each bite is still full of spicy, pumpkin filled goodness. Every bite is pure Fall. And yes, your home will still smell wonderful when you are making it.

This recipe is very easily adaptable. The filling can be made with whipped cream, meringue (make sure your egg whites are pasteurized) or both meringue and whipped cream. The crust can be made with homemade or store bought gingersnaps, but make sure you check your ingredients to avoid additives. The dessert itself can be served in a bowl, on a plate, or in a glass. You can turn it into a trifle or perhaps a parfait. It would be very lovely paired with ice cream or gelato as well. But I strongly suggest pairing it with a rich, buttery caramel sauce (again preferably homemade). I'm just saying, the options are quite endless.

On a cool, rainy Fall night like tonight...THIS is what I am craving. Enjoy!

Pumpkin Cream Chiffon Pie filling

10oz Pumpkin puree
5oz Brown sugar 
3oz Milk      
3oz Egg yolks      
1/4 tsp. Salt                  
2 tsp. Cinnamon         
1/2 tsp. Nutmeg          
1/4 tsp. Ginger             
1/4oz Gelatin           
2oz Water, cold       
5oz Heavy cream 
10z Granulated sugar 

1) Combine the pumpkin puree, brown sugar, milk, egg yolks, salt, and spices. Mix until smooth and uniform.
2) Place mixture in a double boiler. Cook, stirring frequently until thickened, or until the temperature of the mix is 185 F. Remove from heat.
3) Soften the gelatin in the water. Add to the hot pumpkin mixture and stir until dissolved. Cool.
4) Beat heavy cream until soft peaks, add in sugar. Beat to stiff peaks.
5) Fold whipped cream into cooled, but not set, pumpkin mixture.
6) Chill filling until set.

Chantilly Cream

8oz Heavy cream                                                          
2oz Powder sugar                                                         
1 tbsp. Vanilla powder                                                     
     (or 1 tsp. vanilla extract)

Beat heavy cream until soft peaks. Add in powdered sugar and vanilla powder (or extract). Beat until stiff peaks form.

Gingersnap Crumbles

5oz Gingersnap cookies, crushed                                   
4oz Butter, melted                                                     

Combine cookie crumbs and melted butter until combined.