The Pumpkin Chiffon Pie Recipe pie packs in all of the traditional pumpkin holiday flavor, but with a much lighter and airier texture than traditional pumpkin pie, making this a great alternative at the end of a heavy, multicourse meal. Serve with a dollop of Whipped Cream.
level: challenging Makes one 9-inch pie, 6 to 8 slices
Crust
1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell
Filling
1 envelope unflavored gelatin
¾ cup ice-cold water
1 cup fresh processed (see processing instructions) or canned pumpkin
4 large egg yolks
1 cup sugar
1 cup whole milk
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ teaspoons ground cinnamon
2 tablespoons salted butter
4 large egg whites
Method:
To prepare the filling, pour the gelatin into a small bowl with the cold water and allow it to soften (approximately 5 minutes). While the gelatin is softening, place the pumpkin, egg yolks, ½ cup sugar, milk, salt, nutmeg, cinnamon, and butter in the top of a double boiler over medium heat.
Stir continuously for approximately 10 minutes, or until a custard consistency is achieved. Once you have a custardlike texture, add the softened gelatin, again mixing well.
Remove the filling from the heat, pour it into a bowl, and put it in the refrigerator to chill for at least 1 hour.
Once the pumpkin filling has cooled, in a separate bowl, beat the egg whites and the remaining ½ cup sugar until the mixture is stiff and meringuelike. Fold the egg whites into the cooled pumpkin filling.
Pour the filling into the prebaked crust and refrigerate for at least 5 hours before serving. If you choose, add a dollop of Whipped Cream to each slice to serve.
Pumpkin Chiffon Pie is best served cold or at room temperature. It can be stored in the refrigerator for up to 4 days.
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| Pumpkin Chiffon Pie |
