For those unfamiliar with the allure of chiffon pie, let me enlighten you: Chiffon is a classic pie known for its light-as-air texture thanks to a hardworking combination of unflavored gelatin and whipped eggs. Here it gets an autumnal makeover by marrying the flavors of pumpkin pie with chiffon’s cloud-like texture. Eggs get whisked with sugar and classic pumpkin pie spices (cinnamon, ginger, and cloves), then mixed with gelatin, pumpkin purée, and a touch of white chocolate to help stabilize everything. Fluffy whipped cream gets folded in at the end for loft. In lieu of a graham cracker crust is a bolder pie shell made of crushed Biscoff cookies. (A gingersnap crust would also be more than welcome.) The filling is scraped into the pie crust and chilled until set. This filling requires the full 12 hours in the fridge, so plan accordingly. Topped with even more whipped cream and a sprinkling of crushed cookies, the pie houses all of the flavors of traditional pumpkin pie in a dreamier, creamier package—the perfect unexpected pie recipe to serve at Thanksgiving (or any fall get-together).
