Sour Cream Pumpkin Chiffon Pie

Name: Sour Cream Pumpkin Chiffon Pie
Yield: Makes one 9- or 9½-inch pie; serves about 8
Cuisine: United States
Ingredients: 2 cups heavy cream, well chilled; 1 cup sifted confectioners’ sugar; ¼ teaspoon each ground ginger, ground cloves and fresh-grated nutmeg; Pinch freshly ground pepper (optional); 2 teaspoons pure vanilla extract; ½ cup sour cream or plain yogurt; ½ cup sour cream or plain yogurt; ⅓ cup plus ¼ cup sugar; 1¼ cups fresh or canned unsweetened pumpkin puree; ¼ teaspoon each ground ginger, ground cloves and fresh-grated nutmeg; ¼ teaspoon each ground ginger, ground cloves and fresh-grated nutmeg; ½ teaspoon salt; ½ teaspoon ground cinnamon; Basic Pie Dough for a 1-crust pie; ½ cup chopped pecans; Basic Pie Dough for a 1-crust pie; 1 envelope (about 2½ teaspoons) unflavored gelatin; ¼ cup cold water; 3 large eggs, separated (for a note on egg safety); 3 large eggs, separated (for a note on egg safety)

Preparation info

Makes one 9- or 9½ inch pie; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Here’s a luscious unbaked pumpkin pie, with layers of light pumpkin chiffon alternating with whipped cream. This recipe is from Normand le Claire, chef-owner of the Red Rooster Tavern in North Kingstown, Rhode Island.

Ingredients

Basic Pie Dough for a 1-crust pie
½ cup chopped pecans

Americas
United States
North Kingstown
Rhode Island
Dessert
Pie
Vegetarian

Method

Roll out the dough on a lightly floured surface to a large circle about ⅛ inch thick. Fit it, without stretching, into a buttered 9- or 9½-inch pie pan. Trim off the excess dough, leavi