Pumpkin Chiffon Pie

This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites.Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.

INGREDIENTS

Crust

  • 12 graham crackers
  • 2 Tbsp. sugar
  • ¼ tsp. kosher salt
  • 6 Tbsp. unsalted butter, melted, slightly cooled

    Filling and Assembly

    • 1 envelope unflavored gelatin (2½ tsp.)
    • 1 tsp. ground cinnamon
    • ¼ tsp. ground nutmeg
    • ¾ (scant) cup plus 2 Tbsp. sugar, divided
    • ¾ tsp. kosher salt, divided
    • 3 large egg yolks
    • ¾ cup whole milk
    • 1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
    • 3 large egg whites
    • ¾ cup heavy cream
    • ¼ cup sour cream

    RECIPE PREPARATION

    Crust

    • Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

    • Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.

    Filling and Assembly

    • Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.

    • Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.

    • Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.

    • Pour filling into graham cracker crust; smooth top. Cover and chill overnight.

    • Vigorously whisk cream in a large bowl until soft peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.