Lunch: Pumpkin Chiffon Pie with Orange Cream

Recipe by Woman's Day Kitchen Liven up the traditional pumpkin pie with the fresh flavor of citrus.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Chiffon Pie with Orange Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

5 oz. vanilla wafer cookies
5 oz. gingersnap cookies
6 tbsp. unsalted butter
1 envelope powdered gelatin
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
2/3 c. granulated sugar
3 large eggs
1 large egg white
1 1/2 tsp. pure vanilla extract
2 1/2 c. heavy cream
1 can pumpkin purée
1 navel orange

Instructions

Heat oven to 375 degrees F. In a food processor, pulse the cookies to form fine crumbs (you should have about 2 cups). Add the melted butter and pulse to combine.
Press the crumbs into the bottom and up the sides of a 10-inch pie dish. Bake until the edges of the crust are beginning to brown, 8 to 10 minutes. Transfer to a wire rack and let cool.
Meanwhile, pour 1/4 cup water into a medium saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes.
In a medium bowl, whisk together the cinnamon, ginger, allspice, nutmeg, salt, and 1/3 cup sugar. Add the egg yolks, vanilla, and 1/2 cup heavy cream and mix to combine. Add to the gelatin mixture and cook over medium-low heat, stirring often, until the mixture thickens (it should thickly coat the back of a spoon), 15 to 18 minutes. Stir in the pumpkin and cook for 5 minutes. Transfer to a medium bowl and let cool to room temperature, 45 to 50 minutes.
Using an electric mixer, beat the egg whites until thick and foamy. Gradually add the remaining 1/3 cup sugar (1 tablespoon at a time) until stiff glossy peaks form, about 3 minutes.
Stir 1/3 of the egg white mixture into the pumpkin mixture. Gently fold the remaining egg whites into the pumpkin mixture until no white streaks remain. Spread the filling evenly into the cooled crust. Refrigerate until set, at least 4 hours or up to 2 days.
Twenty minutes before serving, make the orange cream. Cut the orange in half and squeeze 1 tablespoon of juice into a large bowl. Add the remaining 2 cups cream and, using an electric mixer, beat until stiff peaks form. Top the pie with the cream, then grate the zest of the remaining orange half over the top.

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