The Local Dirt: Capture the Season!

Pumpkin Pie Contest Winner: Pumpkin Chiffon Pie with Gingersnap Crust by Jen Brigham

Last Saturday at the Hollywood Farmers' Market, eleven pies were presented, lovingly and caringly, to four tough but elated judges. After an hour of slicing, tasting and ogling, three pies emerged victorious with the Chiffon Pie taking the cake. Try your hand at the winning recipe included below!

Thanks to all our contestants for creating delicious and imaginative pies! Thanks also to our neighboring and market businesses for their prize donations; thanks to Alma Chocolate for lavender caramel sauce, Classic Foods for their butternut squash gorgonzola ravioli, Gales Meadow Farm for their lovely squash, Jacobs Creamery for vanilla pudding, Kamamu for coffee kitchen soap, Mirador Community Store for an American-made rolling pin and to Wingnut Confections for vegan truffles!

Pumpkin Chiffon Pie with Gingersnap Crust
adapted from The Gourmet Cookbook (2004)

For Crust:
20 (2-inch) gingersnaps, finely ground
1/2 stick (4 tablespoons) unsalted butter, melted and cooled

For Filling:
3 1/2 teaspoons unflavored gelatin (from two 1/4 ounce envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups very cold heavy cream
chopped crystalized ginger (for garnish)

Make the Crust:
Put a rack in middle of oven and preheat oven to 350˚F. Invert bottom of springform pan (to make it easier to slide pie off the bottom), then lock on side and butter pan.

Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened. Press onto bottom of springform pan. Bake until edges are golden brown, about 8 minutes (watch carefully toward the end of baking; crust burns easily). Cool in pan 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�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 with bits of crystalized ginger, serve and enjoy!