PUMPKIN CHIFFON PIE
One 9-inch single-crust pie
Line a 9-inch pie pan with:
- ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Crumb Crust made with graham crackers
Bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.
Pour into a small cup:
- ¼ cup (60g) cold water
Sprinkle over the top and let stand for 5 minutes:
- 1 tablespoon unflavored gelatin
Lightly beat in the top of a double boiler or large heatproof bowl:
- 3 large egg yolks (whites reserved)
Add:
- 1 ¼ cups unsweetened pumpkin puree, homemade or canned
- ½ cup (120g) milk
- ½ cup white (100g) or packed brown (115g) sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated or ground nutmeg
- ¼ teaspoon ground ginger
Cook and stir over, not in, simmering water until thickened. Stir in the softened gelatin until dissolved. Refrigerate until the mixture thickens but is not completely set.
Whip in a large bowl until soft peaks form:
- 3 large egg whites
Gradually beat in:
- ½ cup (100g) sugar
Beat the egg whites until stiff but not dry. Fold into the pumpkin mixture and fill the pie shell. Refrigerate several hours to set.
Serve garnished with: