An elegant riff on the classic, with a gingersnap crust and light, pudding-like filling.
What’s a Chiffon Pie?
Have you ever had a chiffon pie?
Elise Bauer
They first made an appearance in the 1920s.
They are called “chiffon” because of how light and airy they are.
Typically they involve folding beaten egg whites or meringue into a custard base that has been stabilized with gelatin.
Simply Recipes / Elise Bauer
Then the pie is chilled until firm.
The original recipe called for including a half cup of rum!
Needless to say, that made a pie a bit too boozy to be family-friendly.
Simply Recipes / Elise Bauer
It’s topped with whipped cream and crushed gingersnaps.
As they say in New England, it’s wicked good!
Secondly, pumpkin chiffon pie is chilled to set, while pumpkin pie is baked.
Elise Bauer
Bake at 350F until soft, about 45 min to an hour.
Cool, scoop out the flesh, and run through a food processor or blender to puree.
Freeze whatever you don’t use for future use.
Elise Bauer
Pumpkin Chiffon Pie
This recipe requires using beaten raw egg whites.
If eating raw eggs gives you pause, usepasteurized egg whites.
You’ll need a 9-inch deep-dish (about 1 3/4 inches high) pie plate for this pie.
Elise Bauer
A 10-inch pie dish may also work.
In a bowl, combine the crushed gingersnaps, sugar, and butter.
Bake the crust for 10 minutes at 325F.
Elise Bauer
Remove from oven and let cool.
Do not let it boil!
If the mixture comes close to boiling the egg yolks will curdle.
Elise Bauer
(If this happens strain the mixture through a sieve or puree in a blender.)
Remove the mixture from the heat and let it cool.
Add the pumpkin puree and the rum.
Elise Bauer
Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.
In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks.
Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.
Elise Bauer
Refrigerate the pie for several hours for the gelatin to set.
Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps.
Cut the pie into wedges to serve.
Elise Bauer
Elise Bauer
