Pumpkin Chiffon Pie
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5.0
3 reviews
Excellent
Pumpkin Chiffon Pie
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This Pumpkin Chiffon Pie is the ultimate Thanksgiving dessert! Like a lighter, airier version of a classic pumpkin pie, it's the perfect addition to your holiday table.
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Ingredients
For the Crust:
- 2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
- 6 tablespoons salted butter, melted and cooled
- ¼ cup sugar
For the Filling:
- 4 teaspoons unflavored gelatin
- ¼ cup Drambuie or water
- 1 ½ cups canned pumpkin puree (NOT sweetened pumpkin pie filling)
- ½ cup heavy cream
- ½ cup sugar
- 3 egg yolks, lightly beaten
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
For the Meringue:
- 4 egg whites, at room temperature
- cream of tartar
- salt
- ⅓ cup sugar
For Serving:
- Whipped Cream
- Dusting of cinnamon
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Instructions
Prepare the Crust:
- Preheat oven to 400 degrees F.
- In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
- Bake the shell in the 400-degree oven for 10 minutes, transfer it to a rack, and let cool.
Prepare the Filling:
- In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
- In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about 1-2 hours).
Prepare the Meringue:
- In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
Chill the Pie:
- Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
- When the pie is chilled and set, slice and serve with whipped cream and a dusting of cinnamon.
Notes
- Drambuie is a golden-colored liqueur made from Scotch whisky, honey, herbs and spices. It adds a fairly strong flavor to the pie, which is perfect for adults on a holiday. If you're serving the pie to children, or if you prefer to bake without alcohol, substitute an equal amount of water for the Drambuie. It's delicious each way!
- Use Libby's canned pumpkin puree, which is 100% pure pumpkin -- not pumpkin pie filling from a can.
- Stir the filling constantly while it cooks. This keeps it nice and smooth -- you don't want to find flecks of scrambled egg yolks in your pie!
- Use room-temperature egg whites for the meringue. Cold egg whites will not whip up as well.
- Carefully fold the meringue into the pie filling, making sure that you don't stir the air out of the egg whites. You want to maintain that light, fluffy texture!
- You may have more filling than will fit in the crust. Refrigerate any extra filling -- it will set up and be a delicious pumpkin chiffon mousse to eat with a spoon or scoop with cookies. The chef's treat!
- Garnish the chilled pie with whipped cream or bourbon whipped cream for a truly decadent touch!
Nutrition Information
Show Details
Serving
1slice
Calories
493kcal
(25%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
117mg
(39%)
Sodium
369mg
(15%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
7728IU
(155%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 493kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 117mg | 39% |
| Sodium | 369mg | 15% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 7728IU | 155% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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