Pumpkin Chiffon
Light, airy, and bursting with the warm flavors of fall, Pumpkin Chiffon Pie is a sophisticated twist on a classic pumpkin dessert. This no-bake recipe combines silky pumpkin puree, aromatic spices like cinnamon, ginger, and nutmeg, and a delicate cloud of whipped egg whites for a mousse-like filling that practically melts in your mouth. Stabilized with gelatin and poured into a buttery pre-baked pie crust, this dessert sets to perfection in the refrigerator, making it an ideal make-ahead option for holiday gatherings. Top it off with a dollop of whipped cream and a dusting of cinnamon for an elegant, crowd-pleasing finish. Perfect for Thanksgiving or any cozy autumn occasion, Pumpkin Chiffon Pie delivers both comfort and elegance in every bite.
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Recipe Information
Ingredients
- 1.25 cups Pumpkin puree
- 0.75 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 3 large Egg yolks
- 0.25 cups Milk
- 1 envelope Unflavored gelatin
- 0.25 cups Cold water
- 3 large Egg whites
- 0.25 teaspoons Cream of tartar
- 2 tablespoons Powdered sugar
- 1 9-inch crust Pre-baked pie crust
- 1 cup Whipped cream (optional, for garnish)
- Ground cinnamon or nutmeg (optional, for garnish)
Instructions
In a medium saucepan, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir to combine and cook over medium heat until the mixture is warmed through, about 3-4 minutes.
In a small bowl, lightly beat the egg yolks and then whisk them into the pumpkin mixture. Gradually stir in the milk. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 3-5 minutes. Do not let it boil.
Remove the saucepan from the heat. Sprinkle the unflavored gelatin over the cold water in a small bowl and let it bloom for 1-2 minutes. Stir the gelatin into the warm pumpkin mixture until completely dissolved. Allow the mixture to cool to room temperature, about 20 minutes.
In the meantime, use a stand mixer or hand mixer to beat the egg whites with cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Gently fold the cooled pumpkin mixture into the whipped egg whites until no streaks remain. Be careful not to deflate the mixture.
Pour the pumpkin chiffon filling into the pre-baked pie crust, spreading it evenly. Refrigerate for at least 4 hours or until the filling is set.
Before serving, garnish with whipped cream and a sprinkle of ground cinnamon or nutmeg, if desired. Slice and enjoy!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 25.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 149 mg | 3% | |
*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.
