Chiffon Pumpkin Pie

By jiafei

6 Person

160 Minutes

0 Calories

Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite. If you are looking for a special pie for the holidays, this is it — a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream.

Ingredients

Filling

Extra crushed gingersnaps (for garnish)
1/2 cup Heavy cream, softly whipped (for topping)
15 oz. Pumpkin puree
1/4 cup Granulated sugar
2 tbsp. Rum
3 Eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
1/2 cup Milk
1/2 tsp. ground cinnamon
1/2 tsp. Ground ginger
1/2 tsp. Ground nutmeg
1/2 tsp. Salt
1/2 cup Brown sugar
1 packet Gelatin

Crust

6 tbsp. Butter, melted
1/3 cup Sugar
2 cups Finely ground gingersnap cookie crumbs

Method

01

Pre-bake the crust: Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around. Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.
02

Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens to strain the mixture through a sieve or puree in a blender.) Remove the mixture from the heat and let it cool.
03

Add pumpkin puree, rum, then refrigerate: Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.
04

Beat egg whites and fold into the filling mixture: In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.
05

Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.
06

Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.

Related Tags

Chiffon Pumpkin Pie

4.8

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Prep Time 40 Mins
Cook Time 120 Mins
Total Time 160 Mins

02 Ingredients

Filling

Extra crushed gingersnaps (for garnish)

1/2 cup Heavy cream, softly whipped (for topping)

15 oz. Pumpkin puree

1/4 cup Granulated sugar

2 tbsp. Rum

3 Eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)

1/2 cup Milk

1/2 tsp. ground cinnamon

1/2 tsp. Ground ginger

1/2 tsp. Ground nutmeg

1/2 tsp. Salt

1/2 cup Brown sugar

1 packet Gelatin

Crust

6 tbsp. Butter, melted

1/3 cup Sugar

2 cups Finely ground gingersnap cookie crumbs

03 Method

Step 1

Pre-bake the crust: Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around. Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.

Step 2

Make the custard base: In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens to strain the mixture through a sieve or puree in a blender.) Remove the mixture from the heat and let it cool.

Step 3

Add pumpkin puree, rum, then refrigerate: Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

Step 4

Beat egg whites and fold into the filling mixture: In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

Step 5

Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

Step 6

Top with whipped cream and gingersnap crumbs: Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.

04 Author

jiafei

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