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Pumpkin Chiffon Pies

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Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust.

Source: Martha Stewart Living, October 2007
Servings

Ingredients

FOR THE CRUST

FOR THE FILLING

FOR THE GARNISH

Directions

Cook's Notes

If you'd like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.

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Reviews

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How would you rate this recipe?
112
  • dasaint Jude
    27 NOV, 2014
    I made this pie and it is the BEST pumpkin pie I have ever tasted! My whole family loved it!
    Reply
  • KylalaRae
    7 OCT, 2011
    hmm I'm planning on making this tonight BUT the "32" for the amount of ginger snaps is unhelpful because I'm using Gluten Free gingersnaps and they seem slightly smaller than normal. Clarification would be greatly appreciated :)
    Reply

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