Delightful Pumpkin Chiffon Pie
This Delightful Pumpkin Chiffon Pie has quickly become a cherished favorite in our household, especially during the holidays. It features a light, airy filling made from fresh pumpkin, which is beautifully complemented by warm spices. The silky smooth texture of the chiffon filling, combined with the buttery, flaky crust, creates an unforgettable dessert experience. Ideal for Thanksgiving gatherings, family dinners, or simply a sweet treat, this pie will wow your guests and leave them wanting more. A dollop of Cool Whip on top adds a creamy finish that elevates this classic recipe to new heights. Share this delicious pie with loved ones and watch as it becomes a tradition in your home too!
6
Servings
300
Calories
12
Ingredients
Ingredients
Baked pastry shell
1 (9-inch) (Prepared ahead of time)
Gelatin powder (such as Knox)
1 tablespoon (Soaked in water)
Eggs
3, separated (Whisked yolks and stiffly beaten whites)
Brown sugar
1/2 cup, packed (Measured and ready)
Canned pumpkin
1 1/4 cups (Use pure pumpkin, not filling)
Milk
1/2 cup (Measured)
Salt
1/2 teaspoon (Measured)
Cinnamon
1/4 teaspoon (Measured)
Nutmeg
1/4 teaspoon (Measured)
Ginger
1/4 teaspoon (Measured)
White sugar
1/2 cup (Measured for sweetening egg whites)
Cool Whip
As desired (For serving)
Instructions
1
In a small bowl, soak the gelatin powder in 1/4 cup of cold water and set aside.
2
In a double boiler, beat the egg yolks until smooth, then add brown sugar, canned pumpkin, milk, salt, cinnamon, nutmeg, and ginger. Stir well to combine.
3
Cook the mixture over simmering water, stirring constantly, until it thickens (approximately 10-15 minutes).
4
Once thick, remove from heat and add the soaked gelatin. Stir until the gelatin fully dissolves, then transfer the mixture to a bowl and chill in the refrigerator or place the bowl in an ice bath until the filling begins to set (roughly 30 minutes).
5
While the pumpkin mixture is chilling, in a separate bowl, whip the egg whites until they form stiff peaks. Gradually add the 1/2 cup of white sugar, continuing to whip until glossy and fully combined.
6
Gently fold the whipped egg whites into the chilled pumpkin mixture until no streaks remain.
7
Pour the filling into the pre-prepared baked pastry shell and smooth the top. Cover and refrigerate for several hours, or until fully set.
8
Before serving, top with Cool Whip if desired, and enjoy this delicious pie!
Nutrition Information
10g
Fat
42g
Carbs
2g
Protein
17g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Delightful Pumpkin Chiffon Pie?
It is a light, airy dessert featuring a silky smooth pumpkin chiffon filling complemented by warm spices and a buttery crust.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in a serving of this pie?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 42 grams of carbohydrates.
How much sugar is in the pumpkin chiffon pie?
The pie contains 17 grams of sugar per serving.
What are the primary spices used in this recipe?
The recipe uses cinnamon, nutmeg, and ginger.
What type of pumpkin should I use?
You should use 1 1/4 cups of canned pure pumpkin, not pumpkin pie filling.
How do I prepare the gelatin for the filling?
Soak 1 tablespoon of gelatin powder in 1/4 cup of cold water before adding it to the warm mixture.
Does this pie require a pre-baked crust?
Yes, you need one 9-inch baked pastry shell prepared ahead of time.
How many eggs are needed for this recipe?
The recipe requires 3 eggs, with the yolks and whites separated.
What is the cooking method for the pumpkin base?
The base is cooked in a double boiler over simmering water until thickened.
How long does it take for the pumpkin mixture to thicken?
It typically takes approximately 10 to 15 minutes of constant stirring.
When do I add the gelatin to the mixture?
Add the soaked gelatin once the pumpkin mixture has thickened and been removed from the heat.
How long should the filling chill before adding the egg whites?
It should chill for roughly 30 minutes until it begins to set.
How should the egg whites be prepared?
Whip the egg whites until stiff peaks form, then gradually add 1/2 cup of white sugar until glossy.
What is the proper way to combine the egg whites and pumpkin mixture?
Gently fold the whipped egg whites into the chilled pumpkin mixture until no streaks remain.
How long does the pie need to refrigerate before serving?
The pie should be covered and refrigerated for several hours until fully set.
What topping is recommended for this pie?
A dollop of Cool Whip is recommended to add a creamy finish.
What makes this a 'chiffon' pie?
The 'chiffon' texture comes from folding whipped egg whites and gelatin into the pumpkin base to create a light and airy consistency.
Is there any protein in this dessert?
Yes, there are 2 grams of protein per serving.
Can I use fresh pumpkin instead of canned?
The recipe specifies canned pumpkin, but fresh pumpkin puree can be used as long as it is the same consistency.
What kind of sugar is used in the cooked filling?
The cooked filling uses 1/2 cup of packed brown sugar.
How much milk is required?
The recipe calls for 1/2 cup of milk.
What is the serving size for this recipe?
The serving size is one slice, based on a total of 6 servings per pie.
Is this recipe suitable for holidays?
Yes, it is highly recommended for Thanksgiving gatherings and family holiday dinners.
What is the measurement for the spices?
Use 1/4 teaspoon each of cinnamon, nutmeg, and ginger.
Do I need to add salt to the recipe?
Yes, the recipe requires 1/2 teaspoon of salt.
What happens if I don't stir the mixture constantly while cooking?
The egg yolks may scramble or the mixture may cook unevenly, so constant stirring is necessary.
How much gelatin is used?
The recipe uses 1 tablespoon of gelatin powder.