This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. (If that’s not your thing, try this one.) Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Recipe information
Yield
Makes one 9" deep-dish pie
Ingredients
Crust
12
2
¼
6
Filling and Assembly
1
1
¼
¾
¾
3
¾
1¼
3
¾
¼
Preparation
Crust
Step 1
Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Step 2
Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
Filling and Assembly
Step 3
Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
Step 4
Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
Step 5
Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
Step 6
Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
Step 7
Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
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Reviews (78)
Back to TopThis pie looks delicious, except for the use of raw egg whites. For years it is known not to consume raw eggs, or use raw egg whites in recipes, on the chance of e. coli. The USDA warns against this, especially for children, the elderly and those with compromised immune systems. Eggs must reach a safe cooked temperature before consuming. Pasturized eggs are available at most supermarkets, although in my experience, the whites do not beat up as well as unpasteurized; but to me, a better alternaitve than getting sick from consuming raw eggs.
kitchencook
Texas
11/13/2019
Kitchencook, ppl like you are why the internet is a sucky place.
Anonymous
Seattle
11/13/2019
Can’t wait to make this for Friendsgiving! Whipped egg whites are absolute heaven.
Anonymous
Boston
11/13/2019
So I made this, but I replaced the pumpkin with extra raw eggs and added some children’s tears and unicorn toe clippings. It came out fantastic!! I think the extra raw egg really makes this dish! Thanks Maxine and Adam! Happy Thanksgiving!
EdwardKoli
Chicago
11/14/2019
I would be furious if this pie was served without the warning, "contains raw eggs" and I inadvertantly ate a piece.
HelloDolly
Pennsylvania
11/14/2019
HELLODOLLY, that’s why when we were little kids we called this pie I Think Mom’s Trying To Kill Us Pie. Yet, she never managed to get any of us sick...or dead! But, oh man, this brings back such wonderful memories. Like, how skilled she was at inserting razor blades into a Halloween apples. Mom was the best!
Rapoport66
New York, NY
11/14/2019
This pie is absolutely delicious. I never usually post reviews, but one of the things I can't stand is when people rate a recipe without bothering to make it first. Just don't make it and move on! Let the reviews actually be helpful on the TASTE of the pie for people looking to bake it! Now, the pie - yogurt/sour cream in whipped cream is a game-changer. Also, I'm not usually a pumpkin pie fan because of the thick texture, but this is light and silky. I will be making this for Thanksgiving, thank you very much. Raw eggs and all! This home cook doesn't mind.
I'll eat any raw egg
Utah
11/14/2019