PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the gelatin and water in a small bowl, and set aside.
- In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
- In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
- In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
PUMPKIN CHIFFON PIE
This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.
Provided by PianoCook
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
- Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
- Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
Nutrition Facts : Calories 319.1, Fat 15.2, SaturatedFat 6, Cholesterol 76.5, Sodium 426, Carbohydrate 42.5, Fiber 1.5, Sugar 31.3, Protein 5
BEST EVER PUMPKIN CHIFFON PIE
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
Provided by pattyricia
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the gelatin to soak in 1/4 cup cold water.
- Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- Cook and stir this over simmering water till it thickens.
- Add the soaked gelatin until it dissolves.
- Remove from the stove and chill till filling starts to set.
- (I put the pot in ice water).
- Whip the 3 egg whites till stiff but not dry.
- Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- Fill pie shell and chill several hours.
- Serve with Cool Whip.
- Preparation time is approximate.
Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1
JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
CHIFFON PUMPKIN PIE
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN-APPLE CHIFFON PIE
Provided by Joanna Pruess
Categories dessert
Time 6h45m
Yield Eight servings
Number Of Ingredients 21
Steps:
- To make the crust, butter a nine-inch Pyrex pie plate. Preheat the oven to 350 degrees.
- Break the wafers into pieces. Place in processor and make fine crumbs, about one and one-third cups. Add the butter and pulse five to six times or until the crumbs are coated with butter.
- Empty the contents into the pie plate, reserving one tablespoon for garnish. Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border. Use a glass to press the remaining crumbs into the bottom of the dish.
- Bake for 8 to 10 minutes. The crust should set, but not brown. Cool and set aside.
- To make the filling, melt the butter in a heavy three-quart saucepan. Stir in the apples, sugars, spices and rind. Bring to a slow boil. Cover and simmer for five minutes. Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon. Stir occasionally. Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn.
- Immediately remove the pot from the heat. Stir in the pumpkin, gelatin and salt. Blend well and return to flame. Cook on low heat until the mixture is very hot, stirring constantly.
- Blend the yolks into the half-and-half. Gradually whisk into the filling. Heat slowly to just under boiling, about one-and-a-half to two minutes.
- Empty the filling into a processor. Puree for 45 seconds. Pour into a large bowl and place over ice for five minutes to cool to room temperature. Stir occasionally. The filling can also be cooled in the refrigerator.
- Beat the egg whites until soft peaks form. Add sugar, one tablespoon at a time, to form a meringue. Beat 30 seconds longer.
- Stir a quarter of the egg whites into filling. Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish. Mound the filling into the pie shell. Smooth surface with a spoon. Chill until set, about six hours or longer.
- To make the garnish, whip the cream in a chilled bowl. As it starts to thicken, add the sugar and vanilla. Beat until fairly thick. Pipe or spoon around the edge of the pie. Sprinkle the top with the reserved crumbs and nuts.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 225 milligrams, Sugar 39 grams, TransFat 0 grams
PUMPKIN CHIFFON PIE
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
- Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
- Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
- Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
- Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
- Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.
FLUFFY PUMPKIN PIE
Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.
Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE PUMPKIN CHIFFON PIE
If you like pumpkin pie, you will love this light and fluffy pie. This pie combines two favorites - pumpkin and chocolate. How can you go wrong! To save a little time, you can use a ready made chocolate graham cracker pie crust.
Provided by CarolAT
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust: In a medium-size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie plate. Refrigerate until ready to fill.
- Filling: In a small glass measuring cup, sprinkle gelatin over water. Let stand.
- In a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer. Continue stirring over low heat for 3 minutes, maintaining 140 degrees.
- Microwave gelatin mixture on high for 10 seconds, until melted. Whisk into the pumplin mixture and remove from heat.
- Pour filling into a large bowl. Set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.
- Whip cream on medium high until stiff peaks form. Gently fold into the cooled pumpkin mixture. Pour filling into the cooled crust. Refrigerate overnight.
- Garnish with chocolate curls, if desired. Allow to stand at room temperature for 15 minutes. With a very sharp knife, cut into 8 servings.
Nutrition Facts : Calories 446.8, Fat 27.1, SaturatedFat 13.9, Cholesterol 157, Sodium 274.5, Carbohydrate 47.1, Fiber 1, Sugar 32.4, Protein 6.5
CHIFFON PUMPKIN PIE
Make and share this Chiffon Pumpkin Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
- Add milk and egg yolks. Mix well.
- In another bowl, beat egg whites until firm.
- Fold into pumpkin mix and pour into pie shell.
- Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
- I use the blender for all mixing.
MARY'S PUMPKIN CHIFFON PIE
Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.
Provided by EMET
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 16
Steps:
- Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
- Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
- In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 44.3 g, Cholesterol 100.9 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 35.9 g
PUMPKIN CHIFFON PIE III
A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.
Provided by NFELTON
Categories Pumpkin Pie
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
- In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 321 calories, Carbohydrate 48.9 g, Cholesterol 150.2 mg, Fat 11.9 g, Fiber 2.5 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 319.1 mg, Sugar 37.4 g
PUMPKIN CHIFFON PIE
This creamy pumpkin chiffon pie is great for any holiday feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 13
Steps:
- In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
- In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g
PUMPKIN CHIFFON PIE IV
A quick and easy pumpkin pie, light tasting and low in sugar and calories!
Provided by BEENER
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
- Spread remaining 1/2 cup whipped topping over filling.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 30.3 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 405.9 mg, Sugar 16.2 g
PUMPKIN CHIFFON PIE
I developed this because we needed a delicious, low cholesterol pumpkin pie. My family now prefers this fluffy version to the custard type.
Provided by Foodgal
Categories Pie
Time 4h30m
Yield 2 pies
Number Of Ingredients 14
Steps:
- Slowly drop gelatin into 1/4 cup cold water.
- Set aside to soften.
- In saucepan, stir together the regular sugar, cornstarch, salt, nutmeg, ginger and cinnamon.
- Add the fat-free evaporated milk and pumpkin and stir together.
- Cook over medium heat, stirring constantly, until simmering and somewhat thickened.
- Remove from heat, stir in softened gelatin to melt.
- Stir in 1 tsp vanilla and margarine.
- Pour in large bowl to cool.
- Beat the egg whites until soft peaks form.
- Gradually add the powdered sugar and beat until stiff.
- Beat in 1 tsp vanilla.
- Fold egg whites into cooled pumpkin mixture.
- Spoon into the pie shells.
- Chill in fridge.
- Cook time is chill time.
- Garnish with Cool Whip and toasted chopped pecans.
Nutrition Facts : Calories 1501.5, Fat 47.4, SaturatedFat 10.1, Cholesterol 6.9, Sodium 2153.4, Carbohydrate 241, Fiber 9.5, Sugar 172.4, Protein 32.9
PUMPKIN CHIFFON PIE
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.
Nutrition Facts :
DAD'S PUMPKIN CHIFFON PIE
Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.
Provided by Jennifer Powell
Categories Fruits and Vegetables Vegetables Squash
Yield 10
Number Of Ingredients 11
Steps:
- Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
- In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
- Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
- Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g
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- 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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