Pumpkin Chiffon Pie with Triple Gingersnap Crust
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This Pumpkin Chiffon Pie with a Triple Gingersnap Crust is a light and airy alternative to the traditionally dense pumpkin pie. This is a vegetarian pie incorporating agar agar instead of gelatin and is sure to be a hit at Thanksgiving and Christmas.
Ingredients
For the Crust:
  • 1¼ Cups Gingersnap Cookie Crumbs
  • 5 Tbsp Melted Unsalted Butter
For the Filling:
  • 3 Eggs, separated
  • 1¼ Cups Strained, Cooked Sugar Pumpkin Puree (canned or homemade)
  • 2 Tbsp. Melted Unsalted Butter
  • ½ Cup Brown Sugar, Firmly Packed
  • ½ tsp. Sea Salt
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ⅛ tsp. Ground Cloves
  • ⅛ tsp. Ground Ginger
  • ⅛ tsp. Allspice
  • 6 Tbsp. White Sugar
  • 1 Tbsp. Agar Agar Powder*
  • ¼ Cup Water
Instructions
For the Crust:
  1. Process gingersnap cookies in your food processor or magic bullet until crumbs. It will take a little more than half of a 14 oz. tub of Trader Joe's Triple Gingersnaps to make 1¼ cups of crumbs.
  2. Mix the crumbs thoroughly with melted butter and press firmly onto the bottom and sides of a 9 inch glass pie plate. Chill in the refrigerator for 10 minutes.
  3. Heat oven to 300. Place chilled pie crust into the preheated oven for 10 minutes. Remove and allow to cool completely before filling.
For the Filling:
  1. In your double boiler, mix ¼ Cup Water with 1 Tbsp Agar Agar flakes. Cook, stirring periodically, until the mixture becomes a thickened liquid about the consistency of an eggwhite.
  2. In a separate bowl, beat Egg Yolks Slightly with a fork or whisk and place in a double boiler with agar, pumpkin, butter, brown sugar, salt, and spices. Cook until mixture thickens, stirring periodically (about 8-10 minutes). Remove from heat.
  3. Allow mixture to cool to or near room temperature, stirring periodically to keep the agar from fully setting.
  4. Beat egg whites stiff and slowly add white sugar while beating until stiff glossy peaks form. Fold the egg whites gently into the pumpkin mixture and pour into the pie crust. Chill for at least 2 hours in refrigerator.
  5. Serve with fresh whipped cream or vanilla ice cream (or both, I won't judge!) and enjoy!
Notes
(please note that preparation time includes 4 hours of chill time in the refrigerator before serving. Best made the day or night before serving.)

*Agar agar powder can usually be found in your local Asian or International supermarket. I have also seen it at Whole Foods, but for a very very expensive price. If you are not a vegetarian you can substitute gelatin for the agar agar and the mixture would be ¼ cup of cold water with 1 Tbsp (1 package) of gelatin. You mix the 2 together and allow them to set, then pour into the pumpkin mixture after removing from heat and stir through. Please remember that gelatin is derived from pig and cow hides, so as a vegetarian, vegan, or pescetarian it is not a suitable food additive. Agar agar is a sea plant and is therefore suitable to an animal-free diet.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2014/11/23/pumpkin-chiffon-pie-triple-gingersnap-crust/