Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 (15 ounce / 425g) can pumpkin puree (NOT pumpkin pie filling)
  • ¾ cup (150g) granulated sugar, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 envelope (¼ ounce / 7g) unflavored gelatin
  • ¼ cup (60ml) cold water
  • 4 large eggs, separated, yolks lightly beaten
  • ½ cup (120ml) heavy cream
  • ¼ teaspoon cream of tartar

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of the pie plate. Chill for at least 30 minutes.
  2. Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to soften.
  3. In a saucepan, combine pumpkin puree, ½ cup (100g) of the sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium heat, stirring constantly, until heated through. Gradually whisk a small amount of the hot pumpkin mixture into the beaten egg yolks to temper them. Pour the tempered yolks into the pumpkin mixture and cook, stirring constantly, until thickened slightly and the mixture coats the back of a spoon. Remove from heat and stir in the bloomed gelatin until dissolved. Let cool slightly.
  4. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar and continue beating until stiff, glossy peaks form.
  5. Beat heavy cream until stiff peaks form
  6. Gently fold about one-third of the whipped egg whites into the cooled pumpkin mixture to lighten it. Gently fold in the remaining egg whites and whipped cream until just combined. Be careful not to overmix.
  7. Pour the pumpkin filling into the prepared graham cracker crust. Cover and chill for at least 4 hours, or preferably overnight, until set.
  8. Cut into slices and serve this delicious pumpkin chiffon pie