Chiffon Pumpkin Pie

By mamacasma

Assistant Food Editor Cindy Heller retooled her mom's classic Thanksgiving dessert -- now it's a cinch.

Ingredients

• Crust:
• 12 graham cracker boards
• 6 Tablespoons unsalted butter, melted
• 2 Tablespoons granulated sugar
• Filling:
• 3 Tablespoons apple juice
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 can (12 ounces) evaporated milk
• 1 cup packed light-brown sugar
• 4 egg yolks
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup heavy cream

Preparation

Step 1

1. Crust: Heat oven to 325°F. Finely crush graham crackers. Add butter and sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

2. Bake crust at 325°F for 15 minutes or until lightly browned around edges. Place on wire rack and cool completely.

3. Filling: In a small bowl, stir together apple juice and vanilla. Sprinkle gelatin over top and let stand 5 minutes.

4. In a medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 9 minutes or until temperature registers 140° on an instant-read thermometer. Continue stirring over low heat for 3 minutes more, maintaining 140°.

5. Microwave gelatin mixture for 10 seconds, until melted. Whisk into pumpkin mixture and remove from heat.

6. Pour filling into large bowl. Place in a larger bowl filled with ice water. Stir occasionally for 12 minutes or until cooled.

7. With electric mixer, whip cream on medium-high speed until stiff peaks form. Gently fold into cooled pumpkin mixture. Pour filling into cooled crust. Cover and refrigerate overnight.

8. When ready to serve, run a thin knife between pan and pie. Remove side of pan, slice and serve.