Pumpkin Chiffon Pie with Brown Sugar and Walnut Streusel
I would not say that I am the biggest fan of the pumpkin pie tradition. I like the flavor but the texture is not my favorite. Any pie that weighs in at what feels like 47 pounds is a little dense for my tastes. But today, by special request, I took on the challenge of making a pumpkin pie to satisfy the tastes of traditional PP junkies while at the same time lightening the load and kicking up the gourmet with some chiffon and streusel topping.
Chiffon pies are made with beaten egg whites. Gelatin can be used to set the pie fuller and fluffier as well so feel free to add gelatin if you need the height. I have never used it before so I don’t know what it does to the flavor and texture. I also read somewhere that gelatin is made from pig skin so there you go.
The most interesting, and important, ingredient in this pie is the pumpkin filling. What’s interesting is that I found a can of Lakeshore Pumpkin that is distributed by a company in Williamsville. This pie does not use evaporated milk and sugar but sweetened condensed milk so you don’t add any sugar. The topping is like a streusel but without the flour. The walnuts were quality, from the bulk bins at Lexington Coop. They are much better then the ones in the bag. In the end the pie was absolutely amazing. The texture and flavor were perfect although I wished it would have held it’s ‘out of the oven’ height once it was fully set and cooled.
Here’s how to make it….
- 1 Pumpkin can 15 oz
- 1 can sweetened condensed milk 14 oz
- 2 eggs separated into yolks and whites + 1 additional egg white
- 1/2 tsp kosher salt or fine sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 pie crust of your choice
- 1 cup walnuts
- 2 tbsp butter
- 1 tsp ground cinnamon
Mix the filling ingredients together minus the egg whites. Whip the egg whites until stiff peaks form. Fold (slowly and gently mix) the whipped egg whites into the filling. Pour the filling into the pie crust. I used a plain roll out shortcrust pastry pie crust. In a separate bowl crumble together the streusel ingredients. Bake 20 min @ 425 then remove pie (carefully) from oven and add streusel. Bake another 45 – 55 minutes @ 350 until knife comes out clean. Let the pie set until cool before cutting into it.