Pumpkin Chiffon Pie

Thanksgiving Recipe

By Thuy

My family’s Thanksgiving menu always covers the basic, traditional dishes—mashed potatoes, turkey, gravy, stuffing and cornbread. However, it’s our signature dishes that I look forward to the most, including bacon-wrapped green beans, marshmallow fruit salad, and Pumpkin Chiffon Pie.

Four years ago, my mom and I watched a special holiday segment on “Oprah” where she was raving about her guest chef’s pumpkin pie. We trusted Oprah, so we decided to try the recipe out and have been making the same pie every year since.

This is the perfect Thanksgiving dessert, because when you’re already over-the-top full but can’t resist a piece of pie, pumpkin “chiffon” is the way to go. It’s light and airy, so I’m always able to find a little more room for one or two slices! Feel free to nap after consuming!

(Recipe: Christina Ferrare. Photo: Oprah.com)

Pumpkin Chiffon Pie

Servings: Serves 8

Ingredients

·         1 envelope unflavored gelatin

·         1/2 cup sugar

·         1/2 tsp. salt

·         1/2 tsp. cinnamon

·         1/2 tsp. allspice

·         1/4 tsp. ginger

·         1/2 tsp. nutmeg

·         3/4 cup milk

·         2 large egg yolks , beaten

·         1 cup canned pumpkin puree

·         2 egg whites

·         1/4 cup sugar

·         1/2 cup heavy cream , whipped

·         1 (9-inch) graham cracker crust

·         Whipped cream for garnish

Directions

In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about 1 hour.

Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.

Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream.

I can't wait to enjoy this pie on Thanksgiving in my Burnt Orange Dress and cardigan.