Pumpkin Chiffon Pie Recipe
Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie.
Servings: 10 servings
Ingredients
- 1 [blind-baked pie crust]
- 1 envelope unflavored gelatin (2 1/2 teaspoons)
- 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 ground cloves
- 3 large eggs yolks and whites separated
- 1/2 cup whole milk
- 1 (14.5-ounce) can pumpkin puree not pumpkin pie filling (about 2 cups)
- 1 teaspoon pure vanilla extract
- sweetened whipped cream for topping - use my homemade recipe or store bought
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.1 [blind-baked pie crust]
- Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.1 envelope unflavored gelatin, 1/4 cup water
- 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.3/4 cup granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 cup whole milk, 1 (14.5-ounce) can pumpkin puree, 3 large eggs
- 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.1 teaspoon pure vanilla extract
- 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.sweetened whipped cream
Notes
- Make-ahead instructions: You can make this pie a day or two in advance and just store it in the fridge wrapped in plastic wrap to prevent it from taking on odors. Wait to top it with sweetened whipped cream until shortly before serving.
- Homemade whipped cream: In a large bowl, beat 1 cup of heavy cream with 2 to 4 tablespoons powdered sugar (depending on how sweet you prefer it) and 2 teaspoons of vanilla extract. You can always add additional powdered sugar toward the end of mixing if you want to taste as you go.
- Pumpkin puree: Make sure to use plain pumpkin puree, or my homemade pumpkin puree, and not pumpkin pie filling which comes sweetened and seasoned already.
Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 138mg | Fiber: 2g | Sugar: 17g | Vitamin A: 6490IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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