GEORGETTE'S PUMPKIN CHIFFON PIE
Serves 6-8
This lighter-than-air take on a traditional pumpkin pie is sure to become a family favorite!

INGREDIENTS
PROCEDURE
12 graham crackers
2 Tbsp. sugar
¼ tsp. kosher salt
6 Tbsp. unsalted butter, melted, slightly cooled
1 envelope unflavored gelatin (2½ tsp.)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ (scant) cup plus 2 Tbsp. sugar, divided
¾ tsp. kosher salt, divided
3 large egg yolks
¾ cup whole milk
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
3 large egg whites
¾ cup heavy cream
Prepare the Crust. Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer to a 9½”-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
Filling and Assembly. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
Vigorously whisk cream in a large bowl until medium peaks form.
Fold ½ cup whipped cream to pumpkin mixture.
Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold the remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
Before serving the pie, decorate with some of the whipped cream.Slice and serve with any remaining whipped cream alongside.
More Recipes

Celebrating Climate Week with Spare Tonic
We’re celebrating Climate Week with our friends at Spare Tonic and their take on a Spanish classic, the “Spare Tinto”.

September Food Festival: Hot Sauce
This month we’re celebrating Preservation with Liz Neumark’s signature Hot Sauce recipe.

Sip Your Way Through Summer: Cocktail Recipes from our Venues
Sharing the perfect way to cool off this summer with our favorite summer cocktails brought to you by our Venue Managers.

August Food Festival: Tomato Jam
This month we’re celebrating Preservation with a Tomato Jam recipe brought to you by Chef Mike Deuel.

July Food Festival: Thunder Pickles
This month we’re celebrating Preservation with “Thunder Quickles” brought to you by Teen Students at The Sylvia Center.

June Food Festival: Berry Jam
This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

May Food Festival: Rhubarb Chutney
This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

April Food Festival: Ramp Pesto
This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.