As the holiday season looms, the traditional pumpkin pie at Thanksgiving dinner can be bland. With a subtle twist incorporating classic pumpkin flavors and light and airy textures, this hearty pumpkin chiffon pie is the ideal recipe to make for your dinner guests. Serves roughly eight people. Keep covered at room temperature for a maximum of three days.

Ingredients 

Crust

• 10 graham crackers

  

• ¼ cup unsalted butter

Filling

• 1 cup pumpkin puree
• ½ cup brown sugar
• ⅓ cup milk
• 3 eggs (separate yolks and whites)
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger powder
• 1 pinch of salt
• 1 teaspoon gelatin powder
• 1 tablespoon water
• ⅓ cup cane sugar

Preparation

Crust: 

1. In a food processor, add in the graham crackers and butter. Pulse until mixture is combined without any clumps. 
2. Once combined, add mixture into a pie dish. With the back of a spoon or a cup, spread and firmly pack the mixture evenly throughout the bottom and sides. 
3. Refrigerate pie dish for at least two hours to allow the crust to harden. 

Filling:

1. In a large bowl, combine the pumpkin puree, brown sugar, milk, egg yolks, cinnamon, nutmeg, ginger powder and salt. 
2. In a separate glass, fully dissolve gelatin into water. 
3. Transfer pumpkin mixture into a double boiler and add in the dissolved gelatin. 
4. Bring water to a boil and consistently stir mixture until it thickens similar to a custard.  
5. Once thickened, remove the mixture from the stovetop and transfer to the previous bowl. Allow the mixture to cool at room temperature for at least two hours. 
6. In another bowl, add in egg whites and start beating until it begins to foam. Add in cane sugar and continue beating until soft peaks form. 
7. Once pumpkin mixture has cooled, pour egg whites into the bowl. With a spatula, fold egg whites into the pumpkin mixture until fully combined. Do not whisk as it will cause the egg whites to deflate.
8. After allowing the crust to cool for at least two hours, transfer the filling into the dish and spread evenly. 
9. Chill pie in the refrigerator overnight to allow the gelatin to set and enjoy the next day.

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Aliya Zakir

Pumpkin chiffon pie is the perfect no-bake dessert for fall. With a few simple steps and ingredients, a classic Thanksgiving staple can be brought to another level.

Follow @aliyafza and @CHSCampusNews on Twitter.