Pumpkin Chiffon Pie

I love pumpkin pie, but we always have left overs that never get eaten. So this last Thanksgiving I thougth I"d give a pumpkin Chiffon Pie a try. It's just as good as regular pumpkin pie,  but lighter. And you can't go wrong with a graham cracker crust!  Might have to make this every year. 

Pumpkin Chiffon Pie

INGREDIENTS

Crust:

12 graham crackers

2 Tbsp. sugar

¼ tsp. kosher salt

6 Tbsp. unsalted butter, melted, slightly cooled

Filling :

1 envelope unflavored gelatin (2½ tsp.)

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

1/2 (scant) cup granulated sugar

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
1/4 cup granulated sugar

Whipped cream 

RECIPE PREPARATION

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.

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,  about 15 minutes. Transfer to a wire rack and let cool.

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.

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.

Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.

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


Top with whipped cream or dollop each piece with whipped cream when serving.