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GEORGETTE’S PUMPKIN CHIFFON PIE

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Vigorously whisk cream in a large bowl until medium peaks form.

  6. Fold ½ cup whipped cream to pumpkin mixture.

  7. 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.

  8. Pour filling into graham cracker crust; smooth top. Cover and chill overnight.

  9. Before serving the pie, decorate with some of the whipped cream.Slice and serve with any remaining whipped cream alongside.

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