Delicious Pumpkin Chiffon Slab Pie

This mouthwatering Pumpkin Chiffon Slab Pie is perfect for fall gatherings or Thanksgiving dessert. It has a light and creamy pumpkin filling flavored with spices and a flaky buttery crust. This recipe makes a large pie that can easily serve a crowd, and it's a great alternative to traditional pumpkin pie. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4-1/2 cup ice water
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 1 can (15 ounces) pumpkin puree
• 1 cup milk
• 1 envelope unflavored gelatin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

1. In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a lightly floured surface, roll out one of the dough disks into a 9x13-inch rectangle. Transfer the rolled dough to a 10x15-inch jelly roll pan and press it into the bottom and sides of the pan. Trim any excess dough.
5. In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and creamy. Add the pumpkin puree, milk, cinnamon, ginger, nutmeg, and salt. Stir until well combined.
6. In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for a few minutes to bloom. Then, gently heat the mixture over low heat, stirring constantly until the gelatin dissolves.
7. Gradually pour the gelatin mixture into the pumpkin filling, whisking constantly.
8. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue to beat until stiff peaks form.
9. Gently fold the beaten egg whites into the pumpkin mixture until well incorporated.
10. Pour the filling over the prepared crust in the jelly roll pan, spreading it evenly.
11. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Allow the pie to cool completely.
12. In a chilled mixing bowl, beat the heavy cream and vanilla extract until soft peaks form. Spread the whipped cream over the cooled pie.
13. Refrigerate for at least 1 hour before serving. Cut into squares and enjoy!

Interesting Facts