Pumpkin Chiffon Pie Recipe
User Reviews
5
Pumpkin Chiffon Pie Recipe
Description
The Pumpkin Chiffon Pie Recipe starts with a fully blind-baked pie crust to ensure a firm, flaky base that supports the light filling. The filling is a blend of pumpkin puree, whole milk, eggs separated to incorporate both yolks and whipped whites, sugar, and warm spices like cinnamon, allspice, nutmeg, and cloves. Unflavored gelatin is dissolved and folded into the cooked pumpkin custard mixture to help it set into a delicate, airy texture. The whipped egg whites sweetened gradually with sugar are gently folded into the cooled pumpkin mixture, giving the pie its characteristic chiffon lightness.
The pie is chilled until firm but not refrigerated before the gelatin sets, to maintain the right texture. Just before serving, it's topped with sweetened whipped cream, adding a smooth contrast. This dessert offers a lighter alternative to traditional pumpkin pies while still delivering the familiar autumnal flavors.
For serving, chilling the pie until firm is essential to achieve the characteristic fluffiness and slice cleanly. Use plain pumpkin puree, not sweetened pumpkin pie mix, to control the flavor and sweetness. The whipped cream can be homemade or store-bought to top the pie just before eating.
You can prepare this pie one or two days in advance, storing it covered in the refrigerator to protect the filling and crust. Add the whipped cream topping just before serving to maintain its texture. Homemade whipped cream is simple to make by beating heavy cream with powdered sugar and vanilla extract, adjusting sweetness to your preference.
Ingredients
- 1 pie crust blind-baked
- 1 envelope gelatin 2 1/2 teaspoons, unflavored
- 1/4 cup water
- 3/4 cup granulated sugar divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 3 egg yolks and whites separated, large
- 1/2 cup milk whole
- 1 (14.5-ounce) can pumpkin not pumpkin pie filling (about 2 cups, puree
- 1 teaspoon vanilla extract pure
- Whipped Cream for topping - use my homemade recipe or store bought, sweetened
Instructions
- Roll out the pie crust on a lightly floured surface. Carefully transfer the pie crust to a 9-inch pie plate and fill with pie weights. Blind-bake the pie crust in a 400°F oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
- Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
- In a medium saucepan, combine 1/2 cup of the sugar with the salt, cinnamon, allspice, nutmeg, cloves, egg yolks, milk, and pumpkin. Whisk well and cook, stirring frequently, for 5-7 minutes, just until the mixture is hot and has thickened slightly, but hasn't come to a boil.
- Remove from the heat and stir in the dissolved gelatin and vanilla. Cool completely to room temperature but don't refrigerate yet since the gelatin will set in the fridge.
- When the filling has cooled, beat the egg whites until soft peaks start to form. Continue beating, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.
- Gently fold the stiffened egg whites into the pumpkin mixture, then pour it into the cooled pie shell. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream and dust with cinnamon for presentation.
Notes
- Make the pie up to two days beforehand and refrigerate wrapped to keep it fresh and avoid absorbing other odors.
- Top with sweetened whipped cream immediately before serving for best texture contrast.
- Use plain pumpkin puree (canned or homemade), not pumpkin pie filling, to control flavor and seasoning.
- Homemade whipped cream can be made by beating heavy cream with powdered sugar and vanilla to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 214mg | 9% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 6490IU | 130% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
