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Hi! Can I make this without the rum?
Hi, Claire! Yes, you can just skip the rum if you don’t have it or prefer not to use it. Enjoy!
Very good and will make again.will use 1/8 tsp of cloves.
Most of this ingredients is what I use in mine. I’m surprised I found this recipe he almost exactly like mine. I’m going to give you a few more pinpointers so what you can do to make it better. I’m from Ohio and there we have many different varieties of pumpkins. I use on this is a long with the sugar pumpkins at least three other types of pumpkins all different types so I use around for maybe five different types at least four different types of pumpkins and mix them all together and you create a flavor that will really astonish your friends and family. Cuz he’s pumpkin has its own unique flavor so when you mix the sugar pumpkins with three different types of pumpkins on top of it you’re creating something very unique and different. I have wor baking contest by doing it this way in different areas I have entered it in. I have won three years in a row with this recipe by using different pumpkins VS 1 pumpkin. now the good news is I buy gallon baggies freezer baggies. Because I make enough mixture to where I put them in the baggies put them in the freezer and freeze them this way I can have pumpkin pie anytime throughout the year that I want all I do is make my pie shells took my mixture out of the freezer thought poured into my shell and bake it just that fast just that simple and you got pumpkin pie anytime you want throughout the year. I usually have about four or five bags in the freezer and usually carries me over to the next following year of Thanksgiving and Christmas. So why not be prepared and have it all ready to go or something different you can have that homemade pumpkin pie from scratch.
What is the equivalent of the powder gelatine to gelatine sheets in the recipe? Thank you.
Hello Becky, great question! I have no idea. You might want to do a Google search for gelatin powder sheet equivalents.
How far in advance can you make the pie?
3 days chilled if you don’t freeze it, and several more if you do. If you freeze the pie, don’t put the whipped cream on it.
I made this for Thanksgiving dinner for a potluck. While the filling was good, it tasted more like a pudding than pie filling.
Also, since I used Nabisco gingersnaps (very hard out of the box) the crust was also very hard – sort of like ginger brittle.
I think a different brand of gingersnaps would work better.
You really have to pulverize the gingersnaps to a finely ground consistency. I’ve also reduced the crust pre-bake time to 10 min. That may help.
I made this pie for Thanksgiving. It was delicious. I found pasturized (real) egg whites at the grocery store (near the egg beaters.) I have a question though…can I freeze the pie?
I wanted to make one for Christmas Eve dinner. I thought if I could freeze it , I could add the whip cream topping after it is defrosted. I am concerned about texture if I freeze it.
Hi Beth, I actually went ahead and froze one of these pies. Works fine. Defrosting it the filling holds up and the crust is less hard, so all in all freezing works. In fact, you could even serve it frozen or partially frozen. I recommend freezing it without the whipped cream and adding the whipped cream right before serving.
In response to the spice question: ALlSPICE! That is the “secret” ingredient in my grandmothers famous Pumpkn Chiffon Pie recipe that sets it apart from the average P.C.P. recipe. It is divine. You can find the recipe @ Food.com. Its called “Grandma Joans Pumpkin Chiffon Pie”.
In regards to the agar/gelatin substitute question, I have made my grandmothers recipe several times using agar very successfully when I was vegetarian. You can find this recipe as well on Food.com if you search Vegetarian Pumpkin Chiffon Pie (Gelatin free). It’s the vegetarian version of my grandmothers recipe.
After recently making a pie with a ginger snap crust that tasted great but was too dense and hard to easily cut or chew, I found this webpage with the discussion about it. I experimented by remaking the same pie with a shorter prebake time and it came out perfectly. My mistake with the first pie was prebaking 10-15 minutes until the crust began to brown slightly and had firmed up for filling. It seemed correct after prebaking but made the final crust too dense.
What worked for me on the second pie was grinding Nabisco Ginger Snaps to a fine powder in a food processor (for a 9″ pie: about 40, which is about 3/4 of a 1 lb. box), mixing in 1 Tb of melted butter per 7 cookies used, and prebaking EXACTLY 8 minutes in a preheated 325 F oven. Allow the crust and pan to cool to room temperature before filling. The prebaked crust will still be fragile, so fill gently. I then finish-baked the filled pie for 40 minutes at 350 F, but my fill recipe was different than this one. The crust tasted great AND the texture was perfect, IMO.
By the way, I’ve also found through trial and error that I prefer Nabisco Ginger Snaps for these crusts. Archway Reduced Fat is a passable substitute, but Salerno Ginger Snaps make a crust that tastes too bland to me, so I avoid those. Some grocery stores run out of Nabisco Ginger Snaps in November and December!
Hi David, thanks for the tips! I did reduce the crust baking time to 10 minutes, which seems to work fine.
My crust came out too hard also. I think it’s the ginger snaps…Nabisco. They were rock hard out of the box.
Hi Carolly, yes, you really need to finely grind the gingersnaps, otherwise they are too hard.
Question: is there a good vegetarian substitute I can use for the gelatin? Thanx in advance!
Seaweed-based agar agar is sometimes used as a substitute for gelatin, but I don’t know how you would actually make the substitution in this case because I have not cooked with it.
I screwed this recipe up so many ways and it still came out quite good! Although, one screw up was that I added about twice as much pumpkin (I think) and ended up with enough filling for two pies. I left it in the fridge, went home for the holiday, and just realized last night it’s still there, one week later as of today. One – can I cook it like waffles or pancakes? I’m not sure if it’s still good (smells good and looks darker, but the same), but I HATE throwing it all away. Any suggestions on use?
Hi Christine, one week is pushing it a little. But if it still smells good (take a small taste too), you could add some flour to it, and maybe some milk or buttermilk, and make pancakes or waffles, or even French toast!
After baking the pumpkin, do I need to drain the pumpkin puree I scoop out? I was concerned it would be too wet if I just scoop and use. Thanks!
You shouldn’t need to. You will need some of that moisture to get a nice purée.
I wanted to say that when I saw this recipe, I literally said “Oh my god” out loud. I was searching for a gingersnap crust as I lost my grandmother’s recipe and lo, appearing from nowhere is this pie. The exact pie my grandmother makes every Thanksgiving and which is the whole reason my family comes together. The exact pie I was making from the old, handwritten paper on which she copied it from some magazine or newspaper. She dropped the booze a long time ago, and doesn’t use extra ginger in the crust, and it never sets as well as it should, but this pie is the thing that waits for me in heaven. Seriously, for my grandmother, make this pie.
Just want to let you know that this year I will be amking this pie again! Thank you so much for a new beloved recipe. This will be my third Thanksgiving to bring this pie to the table and even those that don’t like Pumpkin Pie at all, beg for this. This year I will make one with rum and one without as I am expecting.
My crust came out too hard as well. I hope someone responds, but my guess is that I :
(1) crushed the snaps too much
(2) pressed it into the bottom to much
(3) cooked the crust too long
Hi Cynthia, I think 2 and 3 are possibilities. I would finely grind the gingersnaps, make sure they are pressed into the pan just enough to hold together, and bake for 10 min. I originally said 8-15 minutes, but I think that’s too long, so I’ve changed it to 10.
The House full of English students is back again. Another school year, another group of Housemates… and better…Another THANKSGIVING!!! I gave thanks this year, for finding this great recipe site, thanks Elise, it’s been a year now!
I have to admit i switched the recipe around a bit this year though… as well as mixing some of the Meringue mix into the Pumpkin Custard, I put the reminder piled up (as you have piled up the cream) and baked the whole thing (in a Pie crust rather than ginger Snaps) in an effort to make a delicious Dairy free Dessert for Thanksgiving (UKStyle) ThankGod for Pumpkins!
Though I’m not sure You americans know how lucky you are to get canned Pumpkin!!!
Thanks again! x
I made one too many pumpkin chiffon pies (3 total) and would like to know if it can be placed in the freezer and for how long before it dries out. Many thanks!
Hi Edit, you can freeze this pie (without the whipped cream topping). Not sure how long it will last in the freezer before freezer burn sets in, a couple weeks?
Is there anything I can use instead of the cinnamon – and possibly the nutmeg and ginger? I am having a guest who has allergies to many spices …. is there a solution?
Could you kindly tell me how much gelatine there is in one envelope (preferably in grams)?
I live in Japan, and the brand I usually buy comes in a large size bag.
Thanks in advance.
Hi Maho – Great question. One envelope of Knox brand unflavored gelatin holds 0.35 ounces, or 7 grams of gelatin.