PUMPKIN CHIFFON PIE (INDIAN STYLE)

We’ve been making the original recipe of this pie for 10 years. We often have ‘dueling pumpkin pies’ for dessert at Thanksgiving and the base recipe of this pie is a winner. After a day of overeating, the lightness of this pie is just what the Doctor ordered for the last course.

It wasn’t hard to turn a pumpkin pie into an Indian delight. Squash and pumpkins have been in India for centuries. The filling's cinnamon, nutmeg, ginger and cardamom are staples in Indian cooking already. We simply added chopped coconut to the crust and boosted the ginger profile with the addition of crystallized ginger into the filling and as a garnish.

FOR THE CRUST:
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup almonds (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
1/2 cup sweet shredded coconut, finely chopped.
FOR FILLING:
1 envelope (about 1 Tbsp.) unflavored gelatin
2 Tbsp. brandy, rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. chopped crystallized ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
3/4 cup heavy cream
GARNISH:
Chopped crystallized ginger sprinkled over the just out of the oven pie
TO SERVE:
Whipped cream with finely ground cardamom dolloped over the top

Preheat oven to 350 degrees F.

MAKE THE CRUST:
In a food processor grind gingersnaps, almonds, coconut and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate.

Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.

MAKE THE FILLING:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand. In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160 degrees F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.

Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.

In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten.

Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.

Top each serving with whipped cream and garnish with chopped or shaved crystallized ginger.