Pumpkin Chiffon Pie - cooking recipe

Ingredients

Crust
12 sheets graham crackers
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Filling
3 tablespoons apple juice
1 teaspoon vanilla extract
1 (3 ounce) envelope unflavored gelatin
1 (15 ounce) can pumpkin puree, not pumpkin pie filling
1 (12 ounce) can evaporated milk
1 cup light brown sugar, packed
4 egg yolks
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup heavy cream

Preparation

Crust: Heat oven to 325 degrees.
Finely crush graham crackers.
Add butter and sugar and mix until all crumbs are moist.
Press into bottom and up side of a 9-inch round springform pan.
Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
Place on wire rack and cool completely.
Filling: In small bowl, stir together apple juice and vanilla.
Sprinkle gelatin over top and let stand 5 minutes.
In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
Microwave gelatin mixture for 10 seconds, until melted.
Whisk into pumpkin mixture and remove from heat.
Pour filling into large bowl.
Place in a larger bowl filled with ice water.
Stir occasionally for 12 minutes or until cooled.
With electric mixer, whip cream on medium-high speed until stiff peaks form.
Gently fold into cooled pumpkin mixture.
Pour filling into cooled crust.
Cover and refrigerate overnight.
When ready to serve, run a thin knife between pan and pie.
Remove side of pan, slice and serve.