SPECULAAS-PUMPKIN CHIFFON PIE
Makes 1 (9-inch) deep-dish pie
This isn’t your grandma’s pumpkin pie. A buttery crumb crust made of speculaas cookies and roasted pistachios and a fluffy yet wonderfully rich pumpkin chiffon filling elevate the original, but it’s the Chinese Five-Spice Mix that really sets this pie apart. Sweet and warm thanks to star anise and cinnamon, the blend also packs a punch of fennel, peppercorns, and cloves for a deeper, nuanced flavor. Topped with tangy Sour Cream Whipped Cream, this remake is simply irresistible.
2½ cups (260 grams) finely ground speculaas cookies*
½ cup (57 grams) finely chopped roasted salted pistachios
⅔ cup (134 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
7 tablespoons (98 grams) unsalted butter, melted
1 (15-ounce) can (425 grams) pumpkin
¾ cup (180 grams) whole milk
¼ cup (60 grams) sour cream
1 teaspoon (2 grams) Chinese Five-Spice Mix (recipe follows)
1 teaspoon (4 grams) vanilla extract
½ teaspoon (1.5 grams) kosher salt
3 large eggs (150 grams), separated and room temperature
1 tablespoon (8 grams) cornstarch
¼ cup (60 grams) cold water
1 (0.25-ounce) package (7 grams) unflavored gelatin
¼ teaspoon cream of tartar
Sour Cream Whipped Cream (recipe follows)
Garnish: finely chopped roasted salted pistachios
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, stir together cookies, pistachios, and 2 tablespoons (24 grams) sugar. Add melted butter, and stir until well combined. Using a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
3. Bake until lightly toasted and fragrant, 10 to 12 minutes. Let cool completely on a wire rack.
In a medium saucepan, stir together pumpkin, milk,
