Culinary Adventures: Pumpkin Chiffon Pie with Orange Cream –giving the traditional Thanksgiving pumpkin pie a fancy makeover
I had a discount subscription to Woman’s Day Magazine last year, which I’m not a big fan of (I was only in it for the recipes, which aren’t that exciting). I did really enjoy their pie recipes in last year’s Thanksgiving issue though–particularly the Pumpkin Chiffon Pie with Orange Cream.
I’d never made a chiffon pie before, and it conjured up images of 1950’s housewives in pastel dresses and aprons, tediously whipping up something that fluffy could easily be ruined or deflated with any slight error. Fortunately, the Pumpkin Chiffon Pie wasn’t nearly as difficult as I thought, and the flavor on this pie is amazing. Half the deliciousness comes from the gingersnap cookie crust.
You will definitely need electric beaters and a food processor, and there are quite a few steps/parts to this recipe, but overall it was pretty easy.
- 5 ounce(s) (about 40) vanilla wafer cookies, such as Nilla Wafers
- 5 ounce(s) (about 19) gingersnap cookies
- 6 tablespoon(s) unsalted butter, melted
- 1 envelope(s) (2 1/4 teaspoons) powdered gelatin
- 3/4 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground allspice
- 1/4 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) kosher salt
- 2/3 cup(s) granulated sugar
- 3 large eggs, separated
- 1 large egg white
- 1.50 teaspoon(s) pure vanilla extract
- 2.50 cup(s) heavy cream
- 1 can(s) (15-ounce) pumpkin purée
- 1 navel orange
- Heat oven to 375 degrees F. In a food processor, pulse the cookies to form fine crumbs (you should have about 2 cups). Add the melted butter and pulse to combine.
- Press the crumbs into the bottom and up the sides of a 10-inch pie dish. Bake until the edges of the crust are beginning to brown, 8 to 10 minutes. Transfer to a wire rack and let cool.
- Meanwhile, pour 1/4 cup water into a medium saucepan. Sprinkle the gelatin over the top and let stand for 5 minutes. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes.
- In a medium bowl, whisk together the cinnamon, ginger, allspice, nutmeg, salt, and 1/3 cup sugar. Add the egg yolks, vanilla, and 1/2 cup heavy cream and mix to combine. Add to the gelatin mixture and cook over medium-low heat, stirring often, until the mixture thickens (it should thickly coat the back of a spoon), 15 to 18 minutes. Stir in the pumpkin and cook for 5 minutes. Transfer to a medium bowl and let cool to room temperature, 45 to 50 minutes.
- Using an electric mixer, beat the egg whites until thick and foamy. Gradually add the remaining 1/3 cup sugar (1 tablespoon at a time) until stiff glossy peaks form, about 3 minutes.
- Stir 1/3 of the egg white mixture into the pumpkin mixture. Gently fold the remaining egg whites into the pumpkin mixture until no white streaks remain. Spread the filling evenly into the cooled crust. Refrigerate until set, at least 4 hours or up to 2 days.
- Twenty minutes before serving, make the orange cream. Cut the orange in half and squeeze 1 tablespoon of juice into a large bowl. Add the remaining 2 cups cream and, using an electric mixer, beat until stiff peaks form. Top the pie with the cream, then grate the zest of the remaining orange half over the top.
The Pumpkin Chiffon Pie was delicious. I’m not the biggest pumpkin pie fan, but this one is now added to my Thanksgiving pie rotation from now on. Why make boring pumpkin pie when you can make Pumpkin Chiffon Pie? It was so fluffy and the contrast with the crunchy gingersnap cookie crust was perfect. The orange cream is very subtle, not too overpowering.
Hopefully you won’t have a whipped cream incident like I did.