Pumpkin Chiffon Pie
Ingredients
For the Pumpkin Base
- 1 large pound butternut squash
- 1/4 cup water
- One 1/4-ounce envelope unflavored gelatin
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/2 teaspoon ground cinnamon, plus more for garnish
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Swiss Meringue
- 3 large egg whites
- 2/3 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
To Assemble
- 1 pie dough, homemade or store-bought
- Brown sugar whipped cream or whipped cream, for topping
Instructions
- 1
Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Place squash halves cut-side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. Let stand until cool enough to handle, 15 to 20 minutes. Scrape pulp into a food processor, discarding skins, and purée until smooth, about 1 to 2 minutes. Measure out 14 ounces (395g; about 1 2/3 to 1 3/4 cups) squash purée (leftovers can be refrigerated for another use). Use warm, or refrigerate in an airtight container for up to 1 week.
45 min - 2
Add the water to a small bowl and sprinkle gelatin evenly on top. Let stand until gelatin absorbs the water and becomes translucent, about 5 minutes.
5 min - 3
n a 2- to 3-quart saucepan, add the egg yolks, sugar, milk, cinnamon, ginger, and nutmeg and whisk to combine. Turn the heat to medium and cook, whisking frequently, until mixture thickens slightly, about 4 to 5 minutes. A few bubbles are okay, but do not let it boil; adjust heat as needed.
- 4
Once the custard has thickened, reduce heat to low and stir in bloomed gelatin. Whisk until gelatin is completely dissolved and no lumps remain, about 45 seconds.
- 5
Turn off heat and whisk in butternut squash purée and vanilla extract. Transfer mixture to a large bowl and chill in an ice-water bath, stirring occasionally, until cool to touch, about 10 minutes.
10 min - 6
Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a simmer. Combine egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Set on foil booster seat over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 145°F (63°C), 16 to 20 minutes (if the temperature seems to be rising too slowly, crank up the heat; see notes). Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 3 to 5 minutes.
16 min - 7
Add about one third of remaining meringue into cold squash mixture and, using a flexible spatula, fold gently until just incorporated. Fold in remaining meringue in two additions until smooth and combined.
- 8
Scrape filling into prepared, blind-baked crust and spread in an even layer. Cover loosely and refrigerate until filling is firm and cold, at least 5 hours and up to overnight.
300 min - 9
When ready to serve, top pie with whipped cream and sprinkle with cinnamon. Slice into wedges with a hot chef's knife, rinsing the knife under hot running water and wiping it dry between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of each wedge, and serve.



