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Prep Time
10 Mins
Cook Time
15 Mins
Chill Time
4 Hours
Yield
Serves 8
Photo: Charles Schiller; Styling: Lynn Miller

How to Make It

Step 1

Place a baking sheet in oven and preheat to 400ºF. Bake pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely.

Step 2

In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. Place 2 inches water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160ºF on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then whisk into egg yolk mixture.

Step 3

Fold pumpkin mixture into yolk mixture. Fold in whipped cream. Scrape filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.

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