Pumpkin pie alternatives, hacks, improvements: This Thanksgiving, try pumpkin chiffon.
Growing up, we didn’t eat pumpkin pie—we ate pumpkin chiffon. Indeed, the chiffon technique completely solves pumpkin pie’s biggest problem—that thick, dense texture. “She’s not touching it this year.” Perhaps what enraged everybody was that the recipe for pumpkin chiffon is so easy to abide by: store-bought pie shell, canned pumpkin, eggs, sugar, milk, cream, and some spices. I promise, once you are free from the swamp of traditional pumpkin pie and floating among the silky chiffon clouds, you won’t ever want to come down. My Grandma’s Pumpkin Chiffon Recipe Serves 6–8 3 eggs, separated 1 cup sugar, divided 1 tablespoon powdered gelatin 1⅓ cup canned pumpkin ⅓ cup whole milk 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ½ cup heavy cream, whipped or 1 8-ounce container of Cool Whip 1 prepared 9-inch pie shell 1.
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