Squash CHIFFON PIE
Light and fluffy yet with all the deep flavors of the heavier classic pumpkin pie, it's like having the most delicious cloud version of a holiday favorite. Exactly what you want after eating such an indulgent meal. My mom uses a can of One-Pie pumpkin filling and a store-bought crust - which is completely acceptable! I like using winter squash purée, which brings a bit of rustic-ness to it. Plus, there can be great joy in making your own crust if you can carve out the time. Make it my way, or mom's way. Either way, I hope you find a way to enjoy this pie with your loved ones this season!
SERVES 8-10
INGREDIENTS
FOR THE CRUST
1 1/2 cups all purpose flour, plus more for rolling the dough
12 tablespoons (1 1/2 sticks) unsalted very cold butter, cut into pieces
1/4 teaspoon salt
1/3 cup ice water
FOR THE FILLING
1 (1/4-ounce) envelope gelatin
3/4 cup granulated sugar
2/3 cup evaporated milk
3 large eggs, separated
1 1/2 cups puréed roasted winter squash, such as butternut or kabocha, or 1 (15 ounce) can pumpkin purée
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
whipped cream for topping
MAKE THE CRUST
Preheat the oven to 375 degrees.
In a food processor fitted with the blade attachment, pulse the flour, butter and salt until the butter is in pea-sized pieces. Add the ice water and pulse again until just incorporated.
Transfer the dough to a floured surface. Work into a ball with your hands and then roll it out into a 16-inch round about 1/8 inch thick. Lay the dough over a 9-inch pie pan and remove the excess dough from the edge, leaving about 1 inch to crimp decoratively.
Line the crust with foil and fill with pastry weights or dried beans to blind bake. Bake until the edges are golden, about 15 to 18 minutes. Remove from the oven, remove the foil and weights and let cool completely.
MAKE THE FILLING
Combine the gelatin, 1/2 cup of the sugar, the evaporated milk and egg yolks in a medium saucepan. Whisk constantly over low heat until the gelatin and sugar dissolve and the mixture thickens slightly, about 5 minutes. Remove the pan from the heat, stir in the puréed squash (or pumpkin), salt and spices. Chill the mixture stirring occasionally, until completely cool.
In a stand mixer filled with the whisk attachment or using a hand mixer, whip the egg whites until stiff but not dry. Gradually add the remaining 1/4 cup of sugar and then fold in the chilled squash mixture. Pour into the prepared shell and chill for at least 4 hours and up to overnight.
Serve topped with big dollops of whipped cream.
FOR THE CRUST
1 1/2 cups all purpose flour, plus more for rolling the dough
12 tablespoons (1 1/2 sticks) unsalted very cold butter, cut into pieces
1/4 teaspoon salt
1/3 cup ice water
FOR THE FILLING
1 (1/4-ounce) envelope gelatin
3/4 cup granulated sugar
2/3 cup evaporated milk
3 large eggs, separated
1 1/2 cups puréed roasted winter squash, such as butternut or kabocha, or 1 (15 ounce) can pumpkin purée
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
whipped cream for topping
MAKE THE CRUST
Preheat the oven to 375 degrees.
In a food processor fitted with the blade attachment, pulse the flour, butter and salt until the butter is in pea-sized pieces. Add the ice water and pulse again until just incorporated.
Transfer the dough to a floured surface. Work into a ball with your hands and then roll it out into a 16-inch round about 1/8 inch thick. Lay the dough over a 9-inch pie pan and remove the excess dough from the edge, leaving about 1 inch to crimp decoratively.
Line the crust with foil and fill with pastry weights or dried beans to blind bake. Bake until the edges are golden, about 15 to 18 minutes. Remove from the oven, remove the foil and weights and let cool completely.
MAKE THE FILLING
Combine the gelatin, 1/2 cup of the sugar, the evaporated milk and egg yolks in a medium saucepan. Whisk constantly over low heat until the gelatin and sugar dissolve and the mixture thickens slightly, about 5 minutes. Remove the pan from the heat, stir in the puréed squash (or pumpkin), salt and spices. Chill the mixture stirring occasionally, until completely cool.
In a stand mixer filled with the whisk attachment or using a hand mixer, whip the egg whites until stiff but not dry. Gradually add the remaining 1/4 cup of sugar and then fold in the chilled squash mixture. Pour into the prepared shell and chill for at least 4 hours and up to overnight.
Serve topped with big dollops of whipped cream.
