Skillet Pumpkin Chiffon Pie

Voorbereiding

This pumpkin chiffon pie may look like your classic Thanksgiving dessert, but lurking inside its flaky all-butter crust is an airy no-bake filling set with gelatin and lightened up with a Swiss meringue (meaning no baking!). The filling does need time to chill and set, so this pie is an ideal make-ahead option. We love adding a thick ring of lightly sweetened whipped cream before serving, but you can also cover the whole pie or serve whipped cream on the side.

*This recipe originally ran stateside on HexClad.com.

1. Make the crust. In a large bowl, whisk the flour with the granulated sugar and 1 teaspoon of salt. Add the cubed butter and, using your fingers, work the butter into the flour until you have pea-sized pieces. If the butter is beginning to melt, place your bowl in the freezer for a few minutes. Gradually add the ice water, 1 tablespoon at a time, stirring the flour with your hands until it is evenly moistened and holds together when you pinch it between your fingers.
2. Arrange two large sheets of plastic wrap on your work surface and dump the flour out onto the plastic wrap. Using the edges of the plastic wrap, gather the dough together and press it into a large flat disk, about 6 inches wide. Wrap tightly in the plastic wrap and refrigerate for at least 1 hour and up to overnight.
3. Preheat an oven to 350°F/177°C and lightly dust a work surface with flour. Unwrap the pie dough and roll it into a 13- to 14-inch circle. Slide the dough into a HexClad 10"/25 cm Hybrid Fry Pan and gently press it into the bottom and up along the sides. Fold the extra dough underneath itself to create a rim around the top of the pie. Crimp the rim of the pie crust with your fingers and then transfer the pan to your refrigerator and chill until firm, about 30 minutes.
4. Once chilled, prick the bottom and sides of the pie crust with a fork. Line the pan with a piece of parchment paper and fill three-quarters of the way up the sides with pie weights or baking beans. Bake until the crust is dry, but not browned, 25 to 30 minutes. Carefully remove the parchment and pie weights, prick the bottom a few more times and return the pie crust to the oven. Continue to bake until the bottom is dry and lightly browned, about 20 minutes more. Let cool completely.
5. While the crust is cooling, prepare the filling. In a small bowl, whisk the gelatin with 2 tablespoons of the milk; let stand until firm.
6. Meanwhile, in a HexClad 3.3 QT/3 L Hybrid Deep Sauté Pan, whisk the pumpkin puree with the egg yolks, pumpkin pie spice, ½ cup/100 grams of the granulated sugar, ½ teaspoon of salt, and the remaining ½ cup/120 ml of milk. Cook over medium heat, whisking frequently, until the mixture begins to bubble around the edges, about 3 minutes. Reduce the heat to medium-low and add the gelatin mixture. Cook, whisking occasionally, until it is completely melted and smooth, about 2 minutes more. Remove from heat and whisk in the vanilla. Let cool to room temperature, whisking occasionally, 20 to 30 minutes.
7. In a HexClad 2 QT/2 L Hybrid Saucepan, bring a few inches of water to a simmer over medium heat. In a medium heatproof bowl, whisk the egg whites with the remaining ⅓ cup/65 grams granulated sugar. Set the bowl over the simmering water and cook, whisking continuously, until the mixture is warm, but not hot, and very smooth. Remove the bowl from the heat.
8. Using a hand mixer, beat the egg whites at medium speed until you have a thick, glossy meringue with firm peaks, 2 to 3 minutes. Working in three batches, fold the meringue into the pumpkin filling until no streaks remain. Scrape the filling into the cooled pie crust and smooth the top with a spatula or the back of a spoon. Refrigerate until fully set, at least 6 hours and up to overnight.
9. When you’re ready to serve, in a large bowl and using a hand mixer, whip the heavy cream with the confectioners’ sugar at medium-high speed until you have firm peaks, 2 to 3 minutes. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe a thick rim around the edge of the pie. Using an offset spatula, gently ease the pie out of the pan and transfer to a serving plate. Slice into wedges and serve.