Chiffon Pumpkin Pie

If you are looking for a special pie for the holidays, this is it – a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream.

The recipe is adapted from one from my friend Heidi who pulled a recipe from the Boston Globe a few years ago. And as they say in New England, it’s wicked good.

Pumpkin Chiffon Pie

Use a food processor to finely grind the gingersnap cookies, or put in a large freezer bag and roll over several times with a rolling pin.

If you want to make pumpkin purée from scratch, instead of using a can, cut a sugar pumpkin in half, scoop out the seeds, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour.

Cool, scoop out the flesh and run through a food processor or blender to purée. Freeze whatever you don't use for future use.

You'll need a 9-inch deep dish (about 1 3/4 inch high) pie plate for this pie. A 10-inch pie dish may also work.

Ingredients

Crust:

  • 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
  • 1/3 cup sugar
  • 6 Tbsp butter, melted

Filling:

  • 1 envelope gelatin
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
  • 2 Tbsp rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
  • 1/4 cup granulated sugar
  • 1 3/4 cups pumpkin purée (one 15-ounce can of pumpkin purée)
  • 1/2 cup heavy cream, softly whipped (for topping)
  • Extra crushed gingersnaps (for garnish)

Method

1 Pre-bake the crust: Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around.

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Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.

2 Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat.

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Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens strain the mixture through a sieve or purée in a blender.)

Remove the mixture from the heat and let it cool.

3 Add pumpkin purée, rum, then refrigerate: Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

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4 Beat egg whites and fold into filling mixture: In an electric mixer, beat the egg whites and granulated sugar until the form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

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(If you are concerned about eating raw egg whites, use egg white substitute, dried egg whites, that you can find in the grocery store.)

5 Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

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6 Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.

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Recipe adapted from the Boston Globe, which got it originally from the granddaughter of Sarah Mazick of Newton, Mass.

Pumpkin Chiffon Pie

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