Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: challenging)
Ingredients: 1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6); 1 envelope unflavored gelatin; 3/4 cup ice-cold water; 1 cup fresh processed (see processing instructions, page 65) or canned pumpkin; 4 large egg yolks; 1 cup sugar; 1 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons ground cinnamon; 2 tablespoons salted butter; 4 large egg whites

January 24, 2012

This pie packs in all of the traditional pumpkin holiday flavor, but with a much lighter and airier texture than traditional pumpkin pie, making this a great alternative at the end of a heavy, multicourse meal. Serve with a dollop of Whipped Cream (page 193).

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