Pumpkin Chiffon Pie

Instructions

Preheat your oven to 350°. Set a rack to the second-to-bottom position.

Grind the walnuts coarsely in a food processor. Add the graham crumbs and sugar; then pulse to blend while drizzling in melted butter. Press into a 9-inch pie plate.

Bake until browned at the edges, 12 to 15 minutes. Set aside to cool. You can make this piecrust up to 3 weeks in advance and freeze it.

For the filling:

Ingredients

1-1/2 tablespoons whiskey or brandy
1/4 cup milk
1 package powdered gelatin
2/3 cup firmly packed light-brown sugar
4 large eggs
1 cup pumpkin puree (not pumpkin-pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon table salt
1-1/2 cups heavy cream
Garnish: walnut halves

Instructions

Meanwhile, make the filling: In a medium-size pot over low heat, whisk the whiskey or brandy, milk, and gelatin continuously until the gelatin is completely dissolved, 2 to 3 minutes. Whisk in the brown sugar, then the eggs, one at a time; continue whisking over low heat (don’t let it come to a boil) as you add the pumpkin, spices, and salt. Cook until the custard is smooth and steaming, 5 to 7 minutes.

Turn the heat off and transfer the custard to a large bowl to cool at room temperature. Don’t refrigerate it (you don’t want the custard to firm up).

In a separate bowl, whip the cream to firm peaks. When the custard has cooled to room temperature (about 45 minutes), fold in the whipped cream. Fold the filling into the cooled pie shell; chill at least 2 hours. Garnish with walnut halves and serve.