The Pie and Pastry Bible
Tags: autumn pumpkin pie Thanksgiving Rose Levy Beranbaum fall pumpkin pie chiffon pie pumpkin chiffon pie
Recipe Review
lovesgenoise from , MA
Loved this pie! When I saw the quanities of salt and nutmeg, I had my doubts, but the flavor of this pie is sublime.
I made it a day ahead of serving and so used 75% of the gelatin/water as per the instructions in the beginning of the chiffon chapter. The texture was ethereal and light, just holding its shape for cutting.
I wanted a prettier presentation than I normally get with a crumb crust, so instead of the gingersnap crust I used the sweet nut cookie crust, using pecans for the nuts, brown sugar for the sugar, and adding a little ginger. It went well with the filling but wasn't as flavorful as a good gingersnap.
The whipped cream and pecans in the photo are from the back section of the book, I've linked to those reviews.
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