Pumpkin Chiffon Pie

This was the most wonderful pumpkin pie I have ever eaten. The texture was so light it was like eating a cloud. 🙂 This recipe was adapted from Food and Wine, contributed by Grace Parisi. I made a 9-inch deep dish pie. AMAZING!

Total Time: 2 1/2 hours

Yield: Makes one 10-inch pie or one 9-inch deep dish pie

For the All-Butter Pie Crust:

• 1 1/4 cups (150 g) all-purpose flour
• pinch of coarse salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup (4 T) ice water

1. In a food processor, pulse the flour with the salt.
2. Add the butter and pulse until the size of peas, 5 to 10 seconds.
3. Drizzle in the water 1 tablespoon at a time and pulse until the crumbs are moistened; turn out onto a work surface.
4. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes. (I refrigerated mine overnight.)

To Complete the Pie:

• All-Butter Pie Crust (recipe above)
• 4 large eggs, separated
• 3/4 cup sugar, divided
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves
• Pinch of coarse salt
• One 15-ounce can pumpkin puree
• 1/2 cup heavy cream

1. Preheat the oven to 350°, preferably on convection.
2. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. (I lightly flour the dough and roll it out between sheets of plastic wrap or on a floured silicone pastry mat.)
3. Fit the dough into a 10-inch glass pie plate (I used a 9-inch deep dish ceramic pie plate) and (trim the overhang to 3/4 inch). Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
4. Crumple up a large sheet of parchment paper (this is a trick to allow it to fit more snugly in the pie dish). Line the pie shell with the parchment paper and then foil; fill with pie weights or dried beans. Place on a rimmed cookie sheet. Bake in the center of the oven until nearly set, about 20 to 25 minutes.
5. Remove the foil and weights, discard the parchment, and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
6. In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth.
7. Whisk in the pumpkin puree then whisk in the cream.
8. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer.
9. Fold the beaten whites into the filling.
10. Working near the oven, pour the filling into the crust. Bake the pie for about 45 to 50 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. (I covered mine with a silicone pie crust shield from the start and then removed it near the end.)
11. Cool the pie on a wire rack completely before serving.

One Year Ago:

• Pumpkin Pecan Pie
• Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

Two Years Ago:

• Pumpkin Pie with Press-In Shortbread Crust

Three Years Ago:

• Mile-High Pumpkin-Pecan Pie

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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