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).

　　

Ingredients

Makes one 9-inch pie, 6 to 8 slices (level: challenging)

　　

Crust

1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6)

　　

Filling

1 envelope unflavored gelatin

　　3/4 cup ice-cold water

　　1 cup fresh processed (see processing instructions, page 65) or canned pumpkin

　　4 large egg yolks

　　1 cup sugar

　　1 cup whole milk

　　1/2 teaspoon salt

　　1/4 teaspoon ground nutmeg

　　1 1/2 teaspoons ground cinnamon

　　2 tablespoons salted butter

　　4 large egg whites

　　

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.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.