She Strengthens

A Fresh Twist on Traditional Pumpkin Pie

The Rise of Chiffon Pies

In the early 20th century, chiffon pies took the dessert world by storm with their light, airy texture. The secret to their fluffiness lies in the addition of whipped egg whites and gelatin to the custard filling. This innovative approach revolutionized the way we think about pie.

A Spiced Pumpkin Delight

Imagine a pumpkin pie that’s both familiar and excitingly new. Our version combines the warmth of spiced pumpkin with the richness of rum-infused whipped cream and a crunchy buttery vanilla cookie crumb crust. It’s a game-changer for Thanksgiving and a delightful breakfast treat the morning after, paired with a steaming mug of Irish Coffee.

Make-Ahead Magic

To make this pie, you’ll need to plan ahead. The good news is that it can be prepared up to a day in advance. Simply cover the pie lightly with plastic wrap and refrigerate it until you’re ready to top it with whipped cream and serve.

Crust: The Foundation of a Great Pie

To create the perfect crust, you’ll need:

• 8 ounces vanilla wafer cookies (about 65 cookies)
• 5 tablespoons unsalted butter, melted

Preheat your oven to 350°F and process the cookies into fine crumbs using a food processor or a rolling pin. Mix in the melted butter until evenly combined, then press the mixture into a 9-1/2-inch deep-dish pie plate. Bake until fragrant and slightly darkened, about 10 to 15 minutes.

Filling: The Heart of the Pie

For the filling, you’ll need:

• 3 tablespoons dark rum or apple cider
• 1 (1/4-ounce) packet unflavored gelatin
• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1 cup whole milk
• 3/4 cup packed light brown sugar
• 3 large egg yolks, at room temperature
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine salt
• 3 large egg whites, at room temperature
• 1/2 cup granulated sugar

Whisk together the pumpkin, milk, brown sugar, egg yolks, spices, and salt in a medium saucepan over medium heat. Cook until the mixture just starts to steam and reaches 160°F on an instant-read thermometer, about 8 to 9 minutes. Remove from heat, add the rum-gelatin mixture, and whisk until combined. Let cool for 15 minutes.

Whipped Cream: The Perfect Finish

To assemble the pie, you’ll need:

• 1 cup cold heavy cream
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons dark rum or apple cider

Whisk the cream, sugar, and rum or apple cider in a stand mixer fitted with a whisk attachment until medium peaks form, about 3 minutes. Spread evenly over the pie and serve immediately.

Yield: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servings
Difficulty: Medium
Total Time: 1 hour, plus at least 6 hours chilling time