Preheat the oven to 350°. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
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Review Body: I think this recipe needs more information. I made it tonight for Thanksgiving tomorrow. There was a lot of swearing going on.... I don't know what I did wrong with beating the egg whites, it took forever, and I mean FOREVER! There needs to be more information for non-experienced egg-beaters, because this important detail can make or break the pie! Firstly, the eggs have to be out of the fridge for 30 minutes, then start beating on low and increase to medium, I read somewhere add cream of tartar, and never beat on high. I guess the immersion blender can't be used for this. I was worried why I need to beat the eggs for 10 minutes or longer until something happens?! Please make a note of the approximate time it takes to beat the egg whites, and, should consistency be similar to whipped topping....? And then the amount of filling is way too much. All pie forms I find in stores are 9.5 inches. I followed the recipe and had filling left over, it was really soupy, so I filled two ramekins with that. I thought it would be great to make a different pumpkin pie, fluffier than the traditional one..... I hope it tastes ok.
Date Published: 2017-11-23
Author Name: Cheryl Ipiotis
Review Body: This Pie was easy to make and light , aromatic and delicious!
Review Rating: 5
Date Published: 2016-11-25
Author Name: annemay212
Review Body: I have made other pumpkin chiffon pie recipes and they have all been too wet and wobbly. Almost like a pudding texture or something one would expect to find in a trifle. Is this one firmer?