Pumpkin Chiffon Pie

March 18, 2020

Gather the ingredients.
Preheat the oven to 450 F.
Slowly and gently unroll the crust. Place it in an ungreased 9-inch pie plate. Press the crust firmly against the sides and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick the bottom and side with a fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
In a small saucepan, combine the brown sugar, gelatin, ginger, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the pumpkin, egg yolks, and milk.
Stir the pumpkin mixture into the brown sugar mixture. Cook over medium heat, stirring constantly, just until the mixture boils. Place the pan in the refrigerator. Chill and stir occasionally, until mixture mounds slightly when dropped from a spoon.
Beat the egg whites and cream of tartar until foamy. Add the granulated sugar 1 tablespoon at a time while beating until stiff and glossy. Do not under beat.
Fold chilled pumpkin mixture into the whipped egg whites.
Spoon into the cooled, baked pie shell. Refrigerate at least 3 hours, or until set.
Meanwhile, prepare the caramelized almonds. Melt the sugar in a skillet over low heat. Stir constantly until the sugar melts and turns light brown. Stir in the almonds.
Pour onto a parchment-lined baking sheet. Crumble and separate into pieces.
To serve, top the pie with whipped cream followed by caramelized almonds.
Slice and serve.

If you are concerned about consuming uncooked egg whites, be sure to purchase pasteurized eggs for this recipe. There are brands of eggs available in the refrigerated case of the grocery store that have been pasteurized in the shell. According to the U.S. Department of Agriculture, in-shell pasteurized eggs may be used safely without cooking. For example, they may safely be consumed raw (as in this recipe) or in undercooked forms (such as a sunny-side-up egg).