Spirit Lifters

Pumpkin Chiffon Pie with Sweet Walnut Crust

Yield: 8 servings

Preparation Time: 35 minutes

Start to Finish Time: 225 minutes

Piecrust

• 1 cup walnuts
• 1 cup graham cracker crumbs
• 1/4 cup firmly packed brown sugar
• 5 tablespoons melted butter

Preheat oven to 350 degrees F. Coarsely grind walnuts in a food processor. Add graham cracker crumbs and sugar, then pulse to blend while drizzling in melted butter. Press into a 9-inch glass pie plate. Bake 10 to 15 minutes on second rack from bottom of oven. Set aside to cool. Piecrust can be made up to 3 weeks in advance and frozen.

Filling

• 1 tablespoon whiskey or brandy
• 1/4 cup milk
• 1 package gelatin
• 2/3 cup light-brown sugar
• 4 eggs
• 1 cup pureed pumpkin, canned or fresh
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt, or to taste
• 1-1/2 cups whipping cream
• 1 crust for a 9-inch pie (see recipe)
• Garnish: walnut halves

In a heavy-bottomed 2-quart pot, whisk liquor, milk, and gelatin together over low heat. Whisk continually until gelatin is completely dissolved, 2 to 3 minutes. Whisk in brown sugar and eggs, one at a time. Continue whisking over low heat (never let custard come to a boil) as you add pumpkin, spices, and salt. Cook 5 to 7 minutes, until custard is smooth and hot. Turn off heat and transfer custard to a large ceramic bowl to cool at room temperature. Do not refrigerate, because you don't want the custard to firm up. In a separate bowl, whip cream to stiff peaks. When custard has cooled to room temperature (about 45 minutes), fold cream gently into pumpkin custard using rubber spatula. Do not overmix; retain some streaks in the mixture. Fold filling into cooled pie shell; chill at least 2 hours. Garnish with walnut halves. This pie may be prepared up to 2 days in advance. - From Farmer's Almanac - They have a great e-newsletter!