In 1926, when Los Angeles pie maker Monroe Boston Strause debuted a light, airy creation, his mother compared it to chiffon fabric, and a new pie style was born. Pumpkin puree makes this one perfect for Thanksgiving, and the whipped cream makes it irresistible.
Make the crust: Preheat the oven to 350˚ F. Lightly butter a 9 1/2-inch deep-dish pie plate. Combine the graham cracker crumbs, granulated sugar and salt in a medium bowl, then stir in the melted butter until combined. Add the crumbs to the pan and press evenly into the bottom and up the sides. Bake until the crust is set, 15 to 20 minutes. Let cool completely on a rack.
Make the filling: Sprinkle the gelatin over the water in a large bowl; let sit until gelled, about 5 minutes. Meanwhile, combine the milk, 2/3 cup granulated sugar, the 2 egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan over medium-low heat; cook, stirring, until beginning to bubble, 6 to 8 minutes. Remove from the heat, pour over the gelatin and whisk to combine. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
Combine the 3 egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until foamy, 1 to 2 minutes. Add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, and beat on medium-high speed until stiff peaks form, 3 to 5 more minutes. Fold 1 cup of the egg white mixture into the pumpkin mixture until no white streaks remain. Add the rest of the egg whites to the pumpkin mixture and fold until evenly combined. Pour into the crust and refrigerate until firm, at least 4 hours and up to overnight.
Make the whipped cream: Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Pipe or dollop the whipped cream on top of the pie.
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Photograph by David Malosh
Tools You May Need
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