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Double-Decker Pumpkin Chiffon Pie


This delectable two-tone dessert features a classic American pumpkin pie filling topped with a layer of fluffy pumpkin-flavored chiffon.

Plus: Ultimate Thanksgiving Guide

Pumkin Pie

  1. 1 cup canned pumpkin puree
  2. 1/4 cup granulated sugar
  3. 1/4 cup light brown sugar
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon ginger
  6. 1/4 teaspoon freshly grated nutmeg
  7. 1/4 teaspoon ground allspice
  8. 1/4 teaspoon unsweetened cocoa powder
  9. 1/4 teaspoon salt
  10. 2 large eggs, lightly beaten
  11. 2/3 cup heavy cream
  12. 1 tablespoon molasses
  13. 1 teaspoon pure vanilla extract
  14. Prepaked Pie Pastry

Pumpkin Chiffon

  1. 1 1/2 teaspoons unflavored powdered gelatin
  2. 2 tablespoons cold water
  3. 1 cup canned pumpkin puree
  4. 1/4 cup light brown sugar
  5. 1/4 teaspoon cinnamon
  6. 1/4 teaspoon ginger
  7. 1/4 teaspoon freshly grated nutmeg
  8. 1/8 teaspoon salt
  9. 2 large eggs, separated
  10. 2 teaspoons pure vanilla extract
  11. 1/2 cup heavy cream
  12. 1/3 cup plus 1 1/2 tablespoons granulated sugar
  1. Preheat the oven to 350°. In a medium bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, cocoa powder and salt. Whisk in the eggs, cream, molasses and vanilla. Pour the custard into the Prebaked Pie Pastry, spreading it evenly. Bake for 35 to 40 minutes, or until the surface is puffed, the edges are firm and the center is slightly shaky. Transfer to a rack and let cool completely.
  2. In a small cup, sprinkle the gelatin over the cold water. In a medium saucepan, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and salt. Put the egg whites in a clean medium bowl and cover with plastic wrap. Stir the egg yolks into the pumpkin mixture and bring just to a boil over moderately high heat, stirring gently. Whisk in the dissolved gelatin and the vanilla. Transfer to a bowl and let cool to room temperature.
  3. In a medium bowl, beat the heavy cream with the 1 1/2 tablespoons of granulated sugar until soft peaks form.
  4. Whisk the remaining 1/3 cup of granulated sugar into the egg whites. Set the bowl over a saucepan with 1 inch of simmering water; using an electric mixer, beat the whites at low speed until warm to the touch. Remove from the heat and continue beating at high speed until the whites are glossy and hold semifirm peaks.
  5. Fold the meringue into the pumpkin mixture just until incorporated. fold in the whipped cream. Spoon the chiffon over the pumpkin pie and refrigerate until set, at least 1 hour and up to 6 hours.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing

The penetrating taste of pumpkin makes a precise flavor match tricky. Instead, look for a wine of equal sweetness, such as the Quady Essenzia from California or the nonvintage Prosper Maufoux Muscat Beaumes de Venise from France.

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