Grandma Joan's Luxurious Pumpkin Chiffon Pie
This exquisite Pumpkin Chiffon Pie, passed down through generations, is a cherished recipe from my beloved grandmother, Joan. Unlike traditional pumpkin pie, this airy and delightful dessert elevates holiday gatherings with its light and fluffy texture combined with the rich flavors of pumpkin and warm spices. Each slice offers a perfect balance of sweet and spiced goodness with a creamy filling that simply melts in your mouth. Perfect for Thanksgiving and Christmas, this pie has become the highlight of our family dinners, and it is sure to impress your guests too!
8
Servings
N/A
Calories
13
Ingredients
Ingredients
brown sugar
1 cup (packed)
egg yolks
3 (lightly beaten)
pumpkin puree
3/4 cup (canned or fresh)
milk
1/2 cup (whole or 2%)
egg whites
3 (beaten to stiff peaks)
Knox gelatin
1 (1/4 ounce) envelope (unflavored)
ground cinnamon
2 teaspoons (freshly ground if possible)
ground ginger
1/2 teaspoon (freshly ground if possible)
ground allspice
1/4 teaspoon
salt
1/4 teaspoon
sugar
2 tablespoons
cold water
1/2 cup
pie shell
1 (pre-baked)
Instructions
1
In a medium saucepan, combine the brown sugar, egg yolks, pumpkin puree, milk, salt, and spices.
2
Cook the mixture over low heat, stirring constantly, until it thickens significantly (about 10-15 minutes). Once thickened, remove from heat and let it cool slightly.
3
In a small bowl, sprinkle the gelatin over the cold water and let it soften for about 5 minutes.
4
Once the pumpkin mixture has cooled, stir in the softened gelatin until well combined. Allow the mixture to sit until it begins to congeal.
5
In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue to beat until glossy and well combined.
6
Fold the whipped egg whites into the pumpkin mixture gently until no white streaks remain.
7
Pour the chiffon filling into the pre-baked pie shell and smooth the top.
8
Cover the pie and refrigerate for at least 4 hours, or overnight for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Grandma Joan's Luxurious Pumpkin Chiffon Pie special?
It is a cherished family recipe with an airy, light, and fluffy texture that differs from traditional, denser pumpkin pies.
How many servings does this recipe make?
This pumpkin chiffon pie recipe yields 8 servings.
What is the first step in making the filling?
The first step is to combine brown sugar, egg yolks, pumpkin puree, milk, salt, and spices in a medium saucepan.
How long should the pumpkin mixture be cooked?
Cook the mixture over low heat, stirring constantly, for about 10-15 minutes until it thickens significantly.
How do I prepare the gelatin for the pie?
Sprinkle one envelope of Knox gelatin over 1/2 cup of cold water and let it soften for about 5 minutes.
What type of pumpkin should I use?
You can use 3/4 cup of either canned or fresh pumpkin puree.
When should I add the softened gelatin to the pumpkin mixture?
Add the softened gelatin once the pumpkin mixture has been removed from the heat and cooled slightly.
What is the secret to the pie's fluffy texture?
The fluffy texture comes from beating egg whites until stiff peaks form and then gently folding them into the pumpkin mixture.
How much brown sugar is required?
The recipe calls for 1 cup of packed brown sugar.
What type of milk is recommended?
The recipe suggests using 1/2 cup of either whole or 2% milk.
Does the pie shell need to be cooked beforehand?
Yes, the recipe requires one pre-baked pie shell.
How long does the pie need to be refrigerated?
Refrigerate the pie for at least 4 hours, or overnight for the best texture and flavor.
What spices are used in the pie?
The pie uses 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground allspice.
How many eggs are needed in total?
You will need 3 eggs, separated into yolks for the cooked base and whites for the chiffon topping.
Should I use fresh or ground cinnamon?
The recipe recommends ground cinnamon, specifically freshly ground if possible for better flavor.
Is this a good dessert for holidays?
Yes, it is described as perfect for Thanksgiving and Christmas family dinners.
What should I do with the egg whites?
Beat them until stiff peaks form, gradually add 2 tablespoons of sugar until glossy, and fold them into the filling.
How do I know when the pumpkin mixture is ready for the gelatin?
It is ready when it has thickened significantly on the stove and has been allowed to cool slightly.
What size gelatin envelope should I buy?
Use one 1/4 ounce envelope of unflavored Knox gelatin.
Can I make this pie the day before my event?
Yes, making it the day before is ideal as it allows the texture to set overnight.
What is the role of salt in this recipe?
1/4 teaspoon of salt is added to balance the sweetness and enhance the flavors of the spices.
Is this pie served warm or cold?
This is a chilled pie and should be served straight from the refrigerator.
How do I incorporate the egg whites without losing volume?
Fold them in gently until no white streaks remain, rather than stirring vigorously.
What kind of ginger should I use?
Use 1/2 teaspoon of ground ginger, ideally freshly ground if available.
What is the purpose of the 2 tablespoons of sugar?
This sugar is beaten into the egg whites to stabilize them and make them glossy.
What happens after I pour the filling into the shell?
Smooth the top of the filling, cover the pie, and place it in the refrigerator.
Is this recipe suitable for someone looking for a light dessert?
Yes, it is tagged as a 'light dessert' due to its airy chiffon texture.
How much cold water is needed for the gelatin?
You will need 1/2 cup of cold water to soften the gelatin.
What should the egg yolks' consistency be before cooking?
The egg yolks should be lightly beaten before being added to the saucepan.
Does the recipe use allspice?
Yes, it calls for 1/4 teaspoon of ground allspice to complete the warm spice profile.