Pumpkin-Fluff Pie

Yield:

Instructions

To make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining (try to work quickly so the butter doesn’t melt). Sprinkle 3 tablespoons ice water on top and stir with a fork until the dough just begins to come together. If needed, add one more tablespoon ice water.

Turn the dough out onto a lightly floured surface and knead just until smooth—three times should do it. Gather into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 50 minutes and up to overnight.

Preheat the oven to 400° and set a rack to the middle position. On a floured surface, roll the dough out, working from the center, to a 10-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate and press into the sides. Drape any excess crust over the edge, trim as needed, then fold under and crimp. If you don’t have a favorite decorative crimping technique, you can always simply pinch the crust between your thumb and forefinger at regular intervals around the crust, but I like to make a scalloped edge by holding my right thumb and forefinger in a “U” shape, then poking the crust between them using my left forefinger.

Use a fork to prick 8 holes in the bottom of the dough. Line the dough with foil and fill with dried beans or pie weights. Bake for 20 minutes. Carefully remove the weights and foil, then continue baking until nicely browned, 10 to 15 minutes more. Let cool thoroughly before using.

Instructions

To make the pie: Using a handheld or standing mixer, beat the Fluff with the cream cheese and 1/8 teaspoon salt until smooth. Pour the mixture into the cooled pie crust and place on a flat surface in the freezer to firm up, at least 30 minutes and up to 2 days (wrap in plastic if freezing for more than 1 hour).

Meanwhile, pour the half-and-half into a small bowl and sprinkle the gelatin over the top. Let it soften for 10 minutes.

In a medium saucepan over medium heat, whisk together the pumpkin, sugar, cinnamon, ginger, and remaining 1/2 teaspoon salt until it just begins to steam. Add the gelatin mixture and whisk until very smooth. Remove from the heat and let cool for 20 minutes, stirring often, then spoon the mixture over the marshmallow layer and smooth with a spatula to level out the top.

Transfer the pie to the refrigerator to chill until firm, at least 4 hours and up to a day. If chilling longer, spray the top of the pie with a very thin film of vegetable oil, then press some plastic wrap against the surface to prevent it from drying out.

Before serving, if desired, take 1/4 cup of freshly whipped cream and spoon or pipe it into nickel-size circles around the edge of the pie, then drag a toothpick through the circles to form heart shapes. Serve cold or at room temperature, with or without additional whipped cream.