Pumpkin Chiffon Pie
Traditional pumpkin pie is way too dense and heavy too end a thanksgiving meal. If you disagree, you are wrong. So let’s do the opposite and make a Pumpkin Chiffon Pie
Ingredients
Crust
- 26 Lotus Biscuits (186g)
- ¼ Tsp Salt
- 6 Tbsp Butter (Melted)
Custard
- 1 Envelope Gelatin (2 ½ tsp)
- ¾ Tsp Cinnamon Powder
- ¼ Tsp Ground Nutmeg
- ½ C Sugar
- Splash of Vanilla
- Knob of Ginger (Crushed)
- 3 Large Egg Yolks
- ¾ C Oat Milk (Or Milk)
- 1 ¼ C Pumpkin Puree (15oz can)
Meringue
- 3 Large Egg Whites
- ¼ C Sugar
Instructions
- Pre-heat oven to 325F and crush the Lotus Biscuits until uniformly crushed almost like sand, then mix together with salt and melted butter until the mixture has become almost like wet sand. Pour into a 9 inch pie plate and mold into a crust with the bottom of a measuring cup. Bake for 20-25 minutes and remove to cool.
- In a sauce pot, stir together the Gelatin, Cinnamon Powder, Ground Nutmeg, 3 Egg Yolks, Oat Milk, and Sugar (Everything except the Pumpkin Puree). Set the pot over medium to high heat and whisk constantly until thicken, about 5 minutes. It is appropriately thickened when it can evenly coat the back of the spoon, and a clear trail is left behind when a finger is run across the spoon. DO NOT LET THE MIXTURE BOIL.
- Remove the pot from heat, fish out the Ginger, and mix in the pumpkin puree. Allow the mixture to cool to room temp.
- Whip together the Egg White and Sugar until Stiff Peak and fold in the pumpkin mixture. The pumpkin mixture must be cool to the touch by folding it into the Whipped Egg Whites.
- Pile the filling into the crust, smooth out if wanted, and refrigerate for at least 5 hours, preferably overnight.
Notes
You can really use any biscuits like 12 sheets of Graham Crackers or 186gs of any digestive biscuit/cookie, but I think lotus biscuits taste better.
Don’t boil the custard mixture as that will destroy the setting power of the gelatin and create a filling that won’t set and become all gloopy.
Allow the pumpkin mixture to cool to room temp before folding in the whipped egg whites. If the pumpkin mixture is hot when doing so, the egg whites will deflate and won’t create a light pumpkin pie.
Regular Milk can be used instead, I just used oat milk cause I'm lactose intolerant now....