Ingredients
- 1 small box of vanilla wafers
- 3/4 cup sugar
- 1/2 cup finely chopped pecans
- 1 stick of butter, melted
- 1 1/2 cups of egg nog
- 2 cups mashed fresh pumpkin
- 3/4 cup light brown sugar 3 egg yolks
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- Pinch of ginger
- 1 envelope of unflavored gelatin
- 1 teaspoon pure vanilla extract
- 3 egg whites*
- 1 cup heavy cream
- 2 tablespoons bourbon
- 8 ounces of pecan halves
Directions
Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the butter is incorporated. Remove the crust from the processor and press into a deep-dish 10-inch pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the gelatin over the filling. Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Photo: Suzanne's Pumpkin Chiffon Pie Recipe

















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By mimi078
South Richmond, VA
on November 26, 2010
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This is the best pumpkin chiffon pie I've ever had! My husband agrees! The only change I made was to pipe on the whipped cream then layer the pecans around the edge and 4 in the middle. I felt the amount of pecans listed was too much for the creamy texture, or I would maybe use half of the amount to place all over the top. (My first review didn't get printed, and I made the optional note about the Soy milk later. Enjoy!
By dpoulopo_12227036
knoxville, 82
on October 14, 2009
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Instead of melted butter, just use an unmelted stick of butter. If you do that the crust comes out great. Best pumpkin pie I have ever had.
By tlmkates_9054342
New York, NY
on November 27, 2007
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Food network needs to check this one. The proportions are totally off.
I started this recipe making the crust and it was a disaster. There was too much butter and not enough Nilla wafers. It was liquified when i put it in the oven. I tried again with more Nilla wafers and still had a problem.
I went to Emeril's own website to see if the recipe was there and it is a different recipe. I went ahead and made the recipe off of his website and it was excellent. The crust actually was a little too thick, but at least it wasnt melting in the oven. Go to Emeril's website for the better recipe.
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