Pumpkin Chiffon Pie

humble (pumpkin) pie

I have to say I'm not a huge pie fan. I think it's because pie is ultimately about the crust. That's what makes a pie different than a cake or a crumble. I'm one of those people who eats the insides of a piece of pie and leaves the crust. However, this pie is different. I've been eating it my whole life and it's all about the filling. My family doesn't make our own crust (you certainly can), but that's not what makes this pie. I've never had a Thanksgiving where this pie wasn't served and also gobbled up. We usually make two...yeah, it's that good.

What makes this pie different from any other pumpkin pie I've had is the light, airy filling. I whip the egg whites until they create stiff peaks and then fold them into the filling. It's almost like a pumpkin mousse surrounded by crust and whipped cream. When this pie first comes out of the oven it is huge and puffy like a souffle, very impressive, but soon after resting it will deflate. It's a humble pumpkin pie, but worth trying. Here's how to make it...

Ingredients - Serves 8
1/2 C Sugar
1 T Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Salt
Dash of Soda Powder
2 Eggs, yolks and whites separated
1/2 C Evaporated Milk (a little less than the 5oz. can)
1/2 C Water
1 C 100% Pumpkin Puree
1 Deep Dish Pie Crust (frozen or fresh okay)
Whipped Cream for serving

Directions
Preheat the oven to 425 degrees. Place the pie shell on a baking sheet. Separate the eggs - be sure to put the whites in a large enough bowl to beat them with a mixer.

In a separate mixing bowl whisk together the dry ingredients: sugar, flour, cinnamon, nutmeg, salt, and soda. In the bowl  with the egg yolks, add the milk, water, and pumpkin. Whisk together well.

Next, beat the egg whites on medium speed until frothy and stiff peaks form. This will take 4-5 minutes. I do this by hand, but you can certainly use a stand mixer.

Finally whisk the wet ingredients into the dry. Be sure this is combined well, then gently fold in the egg whites. Make sure everything is incorporated, but don't over mix. It's okay if there are a few lumps left of the egg white. Pour the filling into the pie shell, it will be very full, carefully place into the preheated oven.

Bake the pie at 425 degrees for 15 minutes then cut the heat to 325 degrees and continue to bake for another 30 minutes. Allow the pie to cool and then serve with lots of whipped cream. Enjoy!