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Pumpkin Chiffon Pie

“Canal House Cooks Every Day” by Hamilton & Hirsheimer, Andrews McMeel 2012.”

Even people who aren’t big pumpkin pie fans will like this genteel version. Light, delicate, and sweet, it is a recipe from a kinder, gentler time. Its very name—“chiffon”—evokes a sheer and floaty fabric, a long way from today’s sturdy Spandex. Even after a hearty holiday meal, we find there’s always room for a small slice of this lovely pie.

For the crust • 2 cups crumbled ginger snaps • 1/4 cup sugar • 1 teaspoon ground cinnamon • 6 tablespoons butter, melted

For the filling • 1 tablespoon powdered gelatin • 3 eggs, separated • 3/4 cup sugar • 1-1/4 cups fresh cooked or canned pumpkin • 1/2 cup whole milk • 1/4 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/4 whole nutmeg, freshly grated or 1/2 teaspoon ground nutmeg • Freshly whipped cream

For the crust, preheat the oven to 350°. Put the crumbled cookies into a large resealable plastic bag and seal, pressing out the air. Roll back and forth over the bag with a rolling pin until

the cookies are ground into fine crumbs. Transfer the crumbs to a large mixing bowl and stir in the sugar and cinnamon. Drizzle the melted butter over the crumbs and stir to combine. Pat the mixture evenly into a 9-inch pie pan and bake for 7 minutes. Remove from the oven and set aside to cool.

For the filling, soak the gelatin in ¼ cup cold water. Put the egg yolks, ¼ cup of the sugar, the pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan and cook over medium heat, stirring until thickened, about 10 minutes. Stir in the softened gelatin, then transfer to a large mixing bowl and allow to cool.

Beat the reserved egg whites in a large mixing bowl on medium speed until foamy. Continue beating, gradually adding the remaining 1/2 cup sugar until egg whites are thick, glossy, and stiff. Fold the whites into the filling and pour into the baked pie crust. Chill until set, about 2 hours. Serve with freshly whipped cream, if you like.

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