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.
- Combine flour, salt and baking soda. Set aside.
- Whisk together the cinnamon and 2 tablespoons of the sugar.
- Sprinkle 1/2 of the cinnamon-sugar mixture into the buttered pie pan and spread it around until the entire pan is well coated
- Beat the 1/2 stick of butter and 1/2 cup sugar for about 3 minutes until light and fluffy.
- Add egg yolk and vanilla. Beat until combined.
- Reduce speed to low and slowly add flour mixture beating just until well combined.
- 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.
- Sprinkle the remaining cinnamon and sugar all over the surface of the inside of the pie crust.
- Poke holes all over the bottom of the crust and put into the freezer for 15 minutes.
- 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
- In small saucepan dissolve gelatin in the water over low heat.
- As soon as the gelatin is dissolved, remove from the heat and stir in the Bourbon.
- In the bowl of the stand mixer, mix the cream cheese until light and airy. Set aside.
- On medium-high speed, mix the pumpkin purée, maple syrup, ginger, nutmeg, salt, and cinnamon and beat until well combined.
- Add the cream cheese and beat on high until smooth.
- Stir gelatin mixture into the pumpkin mixture and move all into a large chilled mixing bowl.
- Clean and dry the stand mixer bowl.
- Beat 1/2 cup of the cream on high until stiff peaks form and then stir into the pumpkin mixture.
- Pour filling into crust and chill overnight.
To prepare for serving
- To prepare for serving, beat 1 cup whipping cream, 1/2 cup sugar and 1 tsp vanilla until stiff peaks form
- 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