Pumpkin-Chiffon Pie
- All-Butter Pie Dough
- 4 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- 1/2 cup heavy cream
- Preheat the oven to 350.
- On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick.
- Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch.
- Fold the dough under itself and crimp decoratively.
- Refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans.
- Bake in the center of the oven until nearly set, about 25 minutes.
- Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer.
- Let cool slightly.
- In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth.
- Whisk in the pumpkin puree then whisk in the cream.
- Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer.
- Fold the beaten whites into the filling.
- Working near the oven, pour the filling into the crust.
- Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly.
- Cool the pie on a wire rack completely before serving.
allbutter, eggs, sugar, cornstarch, cinnamon, cloves, salt, pumpkin puree, heavy cream
Taken from www.foodandwine.com/recipes/pumpkin-chiffon-pie (may not work)