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Charles Schiller; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
15 mins
chill:
4 hrs
total:
4 hrs 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

265 calories; fat 18g; saturated fat 9g; protein 3g; carbohydrates 24g; fiber 1g; cholesterol 119mg; sodium 119mg.