Pumpkin Chiffon Pie
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For those unfamiliar with the allure of chiffon pie, let me enlighten you: Chiffon is a classic pie known for its light-as-air texture thanks to a hardworking combination of unflavored gelatin and whipped eggs. Here it gets an autumnal makeover by marrying the flavors of pumpkin pie with chiffon’s cloud-like texture. Eggs get whisked with sugar and classic pumpkin pie spices (cinnamon, ginger, and cloves), then mixed with gelatin, pumpkin purée, and a touch of white chocolate to help stabilize everything. Fluffy whipped cream gets folded in at the end for loft. In lieu of a graham cracker crust is a bolder pie shell made of crushed Biscoff cookies. (A gingersnap crust would also be more than welcome.) The filling is scraped into the pie crust and chilled until set. This filling requires the full 12 hours in the fridge, so plan accordingly. Topped with even more whipped cream and a sprinkling of crushed cookies, the pie houses all of the flavors of traditional pumpkin pie in a dreamier, creamier package—the perfect unexpected pie recipe to serve at Thanksgiving (or any fall get-together).
Ingredients
Crust
1
4
¼
Filling
2
2
⅔
1½
¼
4
3
2
1¼
1
1½
Whipped Cream and Assembly
1¼
⅓
1
¼
Preparation
Crust
Step 1
Crumble one 8.8-oz. sleeve Biscoff cookies (about 32) into a large resealable plastic bag and seal. Using a rolling pin, crush cookies to very fine crumbs. (You should have about 2 cups.) Transfer 1½ cups to a medium bowl, add 4 Tbsp. unsalted butter, melted, and ¼ tsp. Diamond Crystal or Morton kosher salt, and mix until crumbs are evenly moistened.
Step 2
Transfer mixture to a standard 9"-diameter pie pan and press firmly and evenly into bottom and up sides with a flat-bottomed measuring cup or glass. Set remaining ½ cup crumbs aside for topping. Chill crust at least 1 hour and up to 12 hours.
Filling
Step 3
While crust is chilling, mix 2 tsp. unflavored powdered gelatin with 1 Tbsp. cold water in a small bowl to combine; set aside.
Step 4
Whisk together 2 large eggs, ⅔ cup (133 g) granulated sugar, 1½ tsp. ground cinnamon, ¼ tsp. ground ginger, and a pinch of ground cloves in the bowl of a stand mixer set over a large saucepan of barely simmering water (bowl should not be touching water) and cook, vigorously whisking often, until sugar is almost completely dissolved and mixture is light and slightly aerated, about 5 minutes. Add 4 oz. white chocolate, chopped, 3 Tbsp. unsalted butter, cut into pieces, room temperature, 2 tsp. vanilla extract, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and reserved gelatin mixture and stir with a heatproof rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and stir in 1 cup pure pumpkin purée. Let cool.
Step 5
Attach bowl to stand mixer and fit with paddle attachment. Beat on medium speed until mixture is lightened in color and has slightly increased in volume, about 3 minutes. (Mixture might look broken at this point and that is okay.)
Step 6
Scrape pumpkin mixture into a large bowl. Add 1½ cups heavy cream to stand mixer bowl (no need to clean) and beat on medium speed until stiff peaks form, about 2 minutes. Fold whipped cream into pumpkin mixture, then scrape into crust and smooth surface. Chill pie, uncovered, at least 12 hours.
Do Ahead: Pie can be assembled 2 days ahead. After filling is set, cover lightly with plastic wrap, pressing directly onto surface, and keep chilled.
Whipped Cream and Assembly
Step 7
When ready to serve, beat 1¼ cups heavy cream, ⅓ cup (37 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large bowl with an electric mixer on medium-high speed until medium peaks form, about 2 minutes. (You want it light and fluffy like Cool Whip; be careful not to overbeat.)
Step 8
Dollop whipped cream over filling. Using spoon or an offset spatula, spread lightly to create billowy swooshes. Sprinkle a thin layer of reserved cookie crumbs over (you might not need to use all of them).
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