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Johnny’s Italian Steakhouse Pumpkin Chiffon Pie



PUMPKIN CHIFFON PIE
Johnny’s Italian Steakhouse Restaurant Recipe

1 (20 oz.) can pumpkin puree
1 1/4 cup brown sugar
6 ounces milk
8 egg yolks
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 ounce gelatin
1/2 cup cold water
8 egg whites
1 cup sugar
baked pie shell
                       
In a double boiler, heat water to a boil.  On top, mix brown sugar, milk, seasonings, and egg yolks in a bowl.  Whip over the hot water until thick (whip until ribbon stage).  After it hits ribbon stage, take off the heat and keep whisking.  Put your powdered gelatin into a little water and mix that into your bowl until dissolved.  Add pumpkin puree and whisk till combined.

Meringue:  Add your water and sugar into a pot to cook to 240 degrees.  Whisk your egg whites in the mixer till soft peeks.  Pour the sugar from the pot slowly into the soft egg whites, whip until glossy.  Fold your meringue into your pumpkin filling.  Place in baked pie shell.  Refrigerate for several hours, decorate with whip cream and fresh berries.

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