Fluffy Pumpkin Chiffon Pie

Name: Fluffy Pumpkin Chiffon Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Ingredients: 14 to 16 graham crackers; 1/4 cup (2 oz./60 g) sugar; 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted; 1/4 tsp. sea salt; 3/4 cup (6 oz./185 g) sugar, divided; 1/2 tsp. sea salt; 1/2 tsp. ground cinnamon; 1/4 tsp. freshly ground nutmeg; 1 tsp. finely grated fresh ginger or 1/2 tsp. ground ginger; 3/4 cup (6 fl. oz./180 ml) whole milk or heavy cream; 3 large eggs, yolks and whites separated; 1 cup (8 oz./250 g) pumpkin puree; 1 envelope unflavored gelatin (about 2 1/2 tsp.); 1/4 cup (2 fl. oz./60 ml) cold water; 1/2 tsp. cream of tartar; 1/2 cup (4 fl. oz./125 ml) heavy cream; 1/4 cup (2 oz./60 g) sugar; 1/4 tsp. vanilla bean paste (optional)

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Chef and recipe developer Meredith Hayden of Wishbone Kitchen has developed this lighter-than-air pumpkin pie to finish what is traditionally a rich and heavy meal. The secret to the airy texture is egg whites, which are beaten to incorporate air and carefully folded into the pumpkin pie filling. Be sure to whip the eggs in a clean, dry bowl, as any residual moisture or grease will prevent the eggs from stabilizing properly.

Prep Time 10 minutes

Cook Time 50 minutes

Servings 8

Ingredients

For the graham cracker crust:

14 to 16 graham crackers
1/4 cup (2 oz./60 g) sugar
6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
1/4 tsp. sea salt

For the pumpkin filling:

3/4 cup (6 oz./185 g) sugar, divided
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1 tsp. finely grated fresh ginger or 1/2 tsp. ground ginger
3/4 cup (6 fl. oz./180 ml) whole milk or heavy cream
3 large eggs, yolks and whites separated
1 cup (8 oz./250 g) pumpkin puree
1 envelope unflavored gelatin (about 2 1/2 tsp.)
1/4 cup (2 fl. oz./60 ml) cold water
1/2 tsp. cream of tartar

For the whipped cream:

1/2 cup (4 fl. oz./125 ml) heavy cream
1/4 cup (2 oz./60 g) sugar
1/4 tsp. vanilla bean paste (optional)

Directions

To make the crust, preheat an oven to 350°F (180°C).

Place the graham crackers in a food processor and pulse to a sandy consistency. Alternatively, crush the graham crackers in a sealable plastic bag. Add the sugar, butter and salt. Mix to combine until you get a wet sand consistency.

Transfer the graham cracker mixture to an 8- to 9-inch (20- to 23-cm) pie dish or square baking pan. Place the dish on a sheet tray to catch any crumbs, then bake until lightly golden, about 10 minutes. Let cool to room temperature, then transfer to the fridge until ready to use.

To make the pumpkin filling, in a saucepan over medium heat, combine 1/2 cup (4 oz./125 g) of the sugar, the salt, cinnamon, nutmeg, ginger, milk and the egg yolks. Cook, stirring constantly with a silicone spatula, until the mixture has thickened slightly, about 7 minutes, making sure to scrape the bottom and sides on the pan as you stir. If your mixture isn’t thickening, try slightly increasing the heat. Be careful not to let the mixture get too hot or you will scramble the eggs.

Remove from the heat and transfer to a large mixing bowl. Add the pumpkin puree and let cool at room temperature.

In a small mixing bowl, whisk together the gelatin and water until dissolved, then let sit for 2 to 4 minutes. Add the gelatin mixture to the pumpkin mixture and whisk to combine. Refrigerate the pumpkin mixture for 15 minutes, but no more than 20 minutes or the gelatin will set too early.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form, about 2 minutes. Add the remaining 1/4 cup (2 oz./60 g) sugar and beat until glossy, stiff peaks form, about 2 minutes more.

Gently fold the egg white mixture into the pumpkin mixture. Refrigerate for at least 4 hours or up to overnight.

To make the whipped cream, in the bowl of a stand mixer or large mixing bowl, add the cream and beat until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat just until combined.

Top the pie with whipped cream and serve. Makes one 9-inch (23-cm) pie.

Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen