Snickerdoodle Pumpkin Chiffon Pie

Don’t get me wrong, nothing says fall, Halloween and Thanksgiving more than pumpkin pie, but the same old pumpkin pie year in – year out can get boring.  I thought I’d shake things up a bit with a curveball and a bit of unexpected flavor that I hope we all will enjoy!

I’ll still make a regular pumpkin pie, and if you are planning to make a regular pumpkin pie too, there is a hotline setup to help you in case you get in a bind: Sara Lee Pie Hotline 1-888-914-1247, Monday through Friday from 7 a.m. to 6 p.m. CST.  The hotline is open Thanksgiving Day from 7 a.m. to 1 p.m. CST.

Snickerdoodle Pumpkin Chiffon Pie

Assemble the Crust

• 4 TBLS (1/2 stick) Unsalted Butter, at room temperature
• 1 TBLS Unsalted Butter for greasing the pan
• 2 TBLS Cinnamon
• 1/2 Cup + 2 TBLS Sugar
• 3/4 Cup Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1 Large Egg Yolk
• 1 tsp Vanilla

Preheat the oven to 375°F and generously butter the bottom and sides of a 9″ regular (not deep dish) pie pan.

1. Combine flour, salt and baking soda.  Set aside.
2. Whisk together the cinnamon and 2 tablespoons of the sugar.
3. Sprinkle 1/2 of the cinnamon-sugar mixture into the buttered pie pan and spread it around until the entire pan is well coated
4. Beat the 1/2 stick of butter and 1/2 cup sugar for about 3 minutes until light and fluffy.
5. Add egg yolk and vanilla. Beat until combined.
6. Reduce speed to low and slowly add flour mixture beating just until well combined.
7. Transfer dough to work surface covered with a very light coating of flour and cinnamon.  Flatten cookie dough into a disc and then press into the bottom and up the sides of the prepared pie pan.
8. Sprinkle the remaining cinnamon and sugar all over the surface of the inside of the pie crust.
9. Poke holes all over the bottom of the crust and put into the freezer for 15 minutes.
10. Bake the crust about 12 minutes or until lightly browned.  Remove from oven and let cool completely before filling.

Prepare the Pie Filling

• 4 ounces room temperature Cream Cheese
• 1 Cup Pumpkin Pie Purée
• 3/4 Cup Pure Maple Syrup
• 3/4 Tsp Ground Ginger
• 1/2 tsp freshly Ground Nutmeg
• 1/4 tsp Salt
• 3/4 tsp Cinnamon
• 1 TBLS Bourbon
• 1+3/4 tsp unflavored Gelatin
• 1/4 Cup Water
• 1/2 Cup Heavy Cream

1. In small saucepan dissolve gelatin in the water over low heat.
2. As soon as the gelatin is dissolved, remove from the heat and stir in the Bourbon.
3. In the bowl of the stand mixer, mix the cream cheese until light and airy. Set aside.
4. On medium-high speed, mix the pumpkin purée, maple syrup, ginger, nutmeg, salt, and cinnamon and beat until well combined.
5. Add the cream cheese and beat on high until smooth.
6. Stir gelatin mixture into the pumpkin mixture and move all into a large chilled mixing bowl.
7. Clean and dry the stand mixer bowl.
8. Beat 1/2 cup of the cream on high until stiff peaks form and then stir into the pumpkin mixture.
9. Pour filling into crust and chill overnight.

To prepare for serving

1. To prepare for serving, beat 1 cup whipping cream, 1/2 cup sugar and 1 tsp vanilla  until stiff peaks form
2. Top pie with whipped cream and sprinkle with 1 tsp pumpkin pie spice

Make up to one day ahead and keep refrigerated until time to serve.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood