Mmmm Tasty Pumpkin Chiffon Pie
Meet the ultimate autumn-inspired dessert: *Mmmm Tasty Pumpkin Chiffon Pie*, a luscious treat that perfectly balances creamy textures and warm spices. This pie features a golden graham cracker crust and a light, airy pumpkin chiffon filling infused with cinnamon, ginger, and nutmeg—flavors that evoke cozy fall vibes. The secret to its feather-light texture lies in whipping the egg whites to stiff peaks before folding them into the pumpkin mixture. Chill to perfection and crown it with a velvety cloud of vanilla-infused whipped cream. Perfect for Thanksgiving gatherings or a simple autumn indulgence, this no-fail recipe is as beautiful as it is delicious. Keywords: pumpkin chiffon pie, autumn dessert, Thanksgiving recipes, whipped cream topping, graham cracker crust.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
- 1 cup Canned pumpkin puree
- 3 units Egg yolks
- 0.5 cup Milk
- 0.75 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 units Egg whites
- 0.25 cup Granulated sugar
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to bloom.
In a medium saucepan, whisk together the pumpkin puree, egg yolks, milk, 3/4 cup of granulated sugar, cinnamon, ginger, nutmeg, and salt.
Cook the mixture over medium heat, stirring continuously, until it just starts to simmer. Remove from heat and stir in the bloomed gelatin until completely dissolved. Set aside and let cool to room temperature.
In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue whisking until stiff, glossy peaks form.
Gently fold the whipped egg whites into the cooled pumpkin mixture in three additions, being careful not to deflate the mixture.
Pour the chiffon filling into the prepared pie crust, spreading it evenly. Refrigerate for at least 4 hours or until firm.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie before serving. Optionally, garnish with a sprinkle of cinnamon or nutmeg.
Slice and enjoy your Mmmm Tasty Pumpkin Chiffon Pie!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 299.3 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
