Pumpkin Chiffon Pie
|
Author: Renée S. Status: published license cc-by-nc-nd tags: dessert, From Renée's Kitchen, pie, treat, baked goods, Treats, sweet, nut, pecan, pumpkin, mousse, Thanksgiving 2008, Anna Olson, In the Kitchen with Anna, graham cracker, graham, pumpkin chiffon pie,
|
Share on TwitterUsing the pumpkin chiffon recipe from Anna Olson's pumpkin chiffon pie recipe, but omitted the pastry crust that the recipe called for. In fact, chef Olson suggests that the pumpkin chiffon filling can be served as a mousse topped with toasted pecans as a different dessert (which I also did with leftover mousse). I paired my pie filling instead with an aromatic and buttery graham cracker crust (I love graham cracker crusts, and perhaps my recent cravings for a good cheesecake which I'll have to remedy in my kitchen/oven with a great graham crust had to do with this). I also made the pies in generous individual springform pans. :)
I found the luxuriously creamy brandy-spiked pumpkin chiffon ethereal, excellent by the spoonful, likened to whipped pumpkin scented ice cream. The sprinkle of toasted pecans gave body and crunch to the mousse, and was also a nice addition to the naked looking pie tops.
If Olson excels at any craft, it would be in making dessert. The pumpkin and spice filling was airy, light but thick, and utterly delicious. Big success.
