Pumpkin Chiffon Pie PT255M https://img3.recipesrun.com/201907/2019/0821/4e/a/273263/300x200x50.jpg 10 servings Ingredients: Sweetened whipped cream, for topping 1 tsp. Vanilla 14.5 oz. Pumpkin puree (just a little under 2 cups if using fresh pumpkin puree) 1/2 cup Whole milk 3 Eggs, yolks and whites separated 1/8 tsp. Cloves 1/4 tsp. Nutmeg 1/2 tsp. Allspice 1/2 tsp. Cinnamon 1/2 tsp. Salt 3/4 cup Granulated sugar, divided 1/4 cup Water 1 tsp. Unflavored gelatin 1 Pie crust, blind-baked
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Pumpkin Chiffon Pie

By jiafei

10 Person
255 Minutes
166 Calories
Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie. While I didn’t like traditional pumpkin pie, I DID like pumpkin chiffon pie, which is a fluffier version of the same thing. Turns out it was the dense texture of classic pumpkin pie that was turning me off and pumpkin chiffon pie changed all that. The filling takes on an almost mousse-like quality, which is unsurprising considering it is essentially pumpkin pie filling with folded in egg whites and stabilized with gelatin that gets refrigerated rather than baked. After a few hours chilling in the fridge, the pie is set and ready to be topped with whipped cream and showcased on your Thanksgiving dessert table!

Ingredients

  • Sweetened whipped cream, for topping

  • 1 tsp. Vanilla

  • 14.5 oz. Pumpkin puree (just a little under 2 cups if using fresh pumpkin puree)

  • 1/2 cup Whole milk

  • 3 Eggs, yolks and whites separated

  • 1/8 tsp. Cloves

  • 1/4 tsp. Nutmeg

  • 1/2 tsp. Allspice

  • 1/2 tsp. Cinnamon

  • 1/2 tsp. Salt

  • 3/4 cup Granulated sugar, divided

  • 1/4 cup Water

  • 1 tsp. Unflavored gelatin

  • 1 Pie crust, blind-baked

Method

  • 01
    Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
  • 02
    Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
  • 03
    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.
  • 04
    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.
  • 05
    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.

Related Tags

Dessert Recipes
Pumpkin Pie Recipes
Pie Recipes
Thanksgiving Recipes
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    Pumpkin Chiffon Pie

    4.6

    ( By jiafei )

    Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie. While I didn’t like traditional pumpkin pie, I DID like pumpkin chiffon pie, which is a fluffier version of the same thing. Turns out it was the dense texture of classic pumpkin pie that was turning me off and pumpkin chiffon pie changed all that. The filling takes on an almost mousse-like quality, which is unsurprising considering it is essentially pumpkin pie filling with folded in egg whites and stabilized with gelatin that gets refrigerated rather than baked. After a few hours chilling in the fridge, the pie is set and ready to be topped with whipped cream and showcased on your Thanksgiving dessert table!
    01 Information
    • Grade easy
    • Serving 10 servings
    • Calorie 166 Kcal
    • Prep Time 10 Mins
    • Cook Time 245 Mins
    • Total Time 255 Mins
    02 Ingredients
    Sweetened whipped cream, for topping
    1 tsp. Vanilla
    14.5 oz. Pumpkin puree (just a little under 2 cups if using fresh pumpkin puree)
    1/2 cup Whole milk
    3 Eggs, yolks and whites separated
    1/8 tsp. Cloves
    1/4 tsp. Nutmeg
    1/2 tsp. Allspice
    1/2 tsp. Cinnamon
    1/2 tsp. Salt
    3/4 cup Granulated sugar, divided
    1/4 cup Water
    1 tsp. Unflavored gelatin
    1 Pie crust, blind-baked
    03 Method
    Step 1
    Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
    Step 2
    Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
    Step 3
    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.
    Step 4
    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.
    Step 5
    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.
    04 Author
    jiafei jiafei
    126 Recipes

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