This 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 (page 193).
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: challenging)
Ingredients
Crust
1
Filling
1
3
1
4
1
1
1
1
1
2
4
Need to make a substitution?
Preparation
Step 1
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, 1/2 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.
Step 2
Once the pumpkin filling has cooled, in a separate bowl, beat the egg whites and the remaining 1/2 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 (page 193) to each slice to serve.
Step 3
Pumpkin Chiffon Pie is best served cold or at room temperature. It can be stored in the refrigerator for up to 4 days.
