Santacafe's Pumpkin Chiffon Pie with Pinon Praline
This is part of a series on Thanksgiving recipes from Santa Fe chefs. Las Fuente's Chorizo-stuffed Pork Tenderloin, Fuego's Cranberry Apple Chutney, Terra's 2 side dishes
Santacafe is an old-timer in Santa Fe restaurant years. Opened in 1983, they have been going strong ever since.
Located in the historic Gallegos House (built between 1857 and 1862), the bar sports a quirky feature; an in-door well. According to Bobby Morean, one of the restaurant’s owners, Padre Gallegos had so many enemies; he didn’t trust the outside well to provide safe, potable water, he feared someone would poison it. Today the well is covered with glass and you can stand on it and look into the depths. It’s a great conversation piece.
Chef Angel Estrada came to Santacafe from Celebrations Wine Bar in 1994. He worked under celebrity chef Ming Tsai until 1997. Tsai successor, Executive Chef David Sellers was at the helm until 2007 when he left to open Santa Fe's Amavi. Estrada, a self-taught chef with a love of good food nailed the top spot in Santacafe's kitchen. He learned the basics of Mexican cooking from his mother; tortilla making, rellenos and moles were part of the family tradition. His experience at Celebrations and Santacafe honed his skills and broadened his culinary horizons. He shares a favorite Thanksgiving dessert recipe.
Pumpkin Chiffon Pie with Piñon Praline
1 Pre-baked 9" piecrust
1 tbsp + 1 tsp unflavored gelatin
(4 tsp. total)
2/3 cup brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ teaspoon ground mace
5 egg yolks, beaten
3/4 cup milk
1 cup pumpkin puree
3 egg whites (pasteurized)
¼ teaspoon cream of tartar
1/3 cup confectioner's sugar
Have ready one baked 9" piecrust (Use your favorite recipe or you can buy a prepared one)
In a saucepan, combine gelatin, brown sugar, salt, cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil over medium heat and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and confectioner's sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into piecrust. Chill in refrigerator, at least 4 hours, until ready to serve.
To Serve: Buy, or make piñon brittle. Crush slightly with back of a spoon and crumble over the pie. Garnish with sweetened whipped cream if desired. (Pie is best sliced with a knife dipped in very hot water)
Note: If you don’t want to make your own piñon brittle, CG Confections in Santa Fe can send some right to your door. Read about them.
Comments
Now THAT sounds like a dessert that will win over all of your guests. Will have to consider this one for Turkey Day!! Thanks!!
Sounds delicious!
Nice of the chef to share the recipe. I only have to make one thing this Thanksgiving and I think a couple of these pies will work great.
Thanks!
This sounds absolutely amazing. I am literally drooling over the picture. I cant wait to make this, thank for this cool recipe.
My mouth is watering!
Sounds yummy. Will save recipe.
Love anything pumpkin related.
Looks great, thanks Billie. I love to bake and cook, so I love collecting recipes.
Just delectable...makes me wanna learn how to cook. Good job...
When you make that Billie, would you make 2 and send me one?
Thanks for sharing - I love your writing as you well know and I think you share the coolest stories about Santa Fe!!
Sounds really delicious. Santa Fe is certainly known for wonderful food.
i'm getting hungry.
Sounds wonderful! I will try it :)
I had this last year at Denny's. It was great!
Sounds delicious. I love piñon nuts. What a treat.
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