The Pie and Pastry Bible
Tags: autumn pumpkin pie Thanksgiving Rose Levy Beranbaum fall pumpkin pie chiffon pie pumpkin chiffon pie
Recipe Review
andrew from Vancouver Island, BC
I had to make this after reading the glowing reviews, and I was not disappointed. I made the recipe almost exactly (to the gram) following the directions, with only one change (see below).
As usual, Rose provides incredible detail, and although it takes more time than whipping up a standard pumpkin pie, the result is more than worth it.
I used gingersnaps (Anna's brand) for the crust, with pecans. My mother-in-law told me this was the best pie she'd ever had.
Note: my one change was that I heated the egg whites for the chiffon, using the 'new safe meringue' technique worked out by Alice Medrich, but using the quantities here rather than the ones in the technique I linked to, and not bothering with the cream of tartar.
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