Pumpkin Chiffon Pie

An airier take on a classic.

This recipe is adapted from a pumpkin pie recipe out of the victory garden cookbook. Whipping up the egg whites gives the pie an airier, less dense texture. This recipe makes enough to fill a 10in pie dish.

Crust

• 1¼ cups flour

• 2 tsp sugar

• ¼ tsp salt

• 3 tbsp butter, chilled

• 3 tbsp vegetable shortening, chilled

• 2-4 tbsp water, chilled

Pie crusts can be tricky to not overwork. I make mine in a food processor to bring the dough together quickly. While the crust is chilling you can make the filling.

1. Pulse flour, sugar, and salt in a food processor to combine.

2. Cube chilled butter and chilled shortening, add to flour. Pulse until just combined. The mixture should have a crumbly texture.

3. With the food processor on high, quickly add the water one tablespoon at a time until the dough just comes together. It should form a ball or be able to be pressed together.

4. Wrap dough up in plastic wrap, or desired wrap, and chill for 30min to an hour.

Filling

• ¼ cup butter

• ¾ cup brown sugar

• 2 cups pumpkin puree

• 4 eggs, separated

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp salt

1. Preheat the oven to 350°F

2. In a large bowl cream butter and sugar together with an electric mixer until smooth.

3. Add pumpkin, egg yolks, cinnamon, nutmeg, ginger, cloves, and salt. Beat until smooth.

4. In a separate clean bowl, whip the egg whites to stiff peaks. This takes a while and should be done on a high mixing speed.

5. Fold a quarter of the egg white mixture into the pumpkin mixture just until combined. Fold in the rest of the egg whites, being careful not to knock the air out of the mixture.

6. Set filling aside while you roll out the crust dough.

Assembly

1. Roll out crust into a 13in circle. Place crust into 10" pie plate and crimp edges for desired like. I like to roll my pie dough out between layers of plastic wrap so I don't have to keep flouring my rolling pin. Once the top layer of plastic wrap is peeled off you can pick up the pie crust by the layer on the bottom and easily flip it into your pie plate.

2. Pour filling into pie shell. The filling shouldn't come all the way to the top because the pie will puff up and raise some as it bakes.

3. Bake for 50 minutes to an hour, or until set.

4. Cool completely before serving.

5. Serve and enjoy!

Pumpkin pie is one of my favorite pies. It reminds me of coziness and fall, plus it's super tasty! I studied abroad in Spain last fall so I didn't get the chance to make or eat any pumpkin pie, or any pie for that matter. So when I saw a can of pumpkin puree at the grocery store I snatched it up and stored it away for a pie making day!

Happy baking!