Heavenly Spiced Pumpkin Chiffon Pie
This Heavenly Spiced Pumpkin Chiffon Pie has become a cherished tradition in our family for over 40 years, gracing our Thanksgiving and Christmas tables with its delightful lightness and airy texture. Each slice resembles a puff of cloud, making it a feast for the eyes as well as the palate. Unlike traditional pumpkin pies, this version boasts a touch more spice and sweetness, creating a unique sensory experience that is both comforting and festive. Although we typically forgo whipped cream to appreciate the pie’s own lusciousness, a dollop can elevate the indulgence to new heights. It's important to allow ample time for chilling, as this crucial step helps the pie achieve its signature firm yet fluffy consistency. I recommend preparing this pie in the morning, ensuring a relaxed baking experience and a perfect dessert for your gatherings. Step-by-step instructions, including visual aids, can be found in Recipe #408669 for those who appreciate a more detailed guide.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
flour
2 cups (sifted)
corn oil
1/2 cup (measured)
salt
1/2 teaspoon (divided)
milk
1/4 cup (cold)
dark brown sugar
3/4 cup (firmly packed)
unflavored gelatin
1 envelope (7 g) (sprinkled)
cinnamon
1 teaspoon (ground)
nutmeg
1/2 teaspoon (ground)
ginger
1/2 teaspoon (ground)
egg yolks
3 (slightly beaten)
2% low-fat milk
3/4 cup (measured)
pumpkin
1 1/4 cups (canned or mashed and cooked)
egg whites
3 (uncooked)
granulated sugar
1/3 cup (measured)
Instructions
1
To prepare the crust, sift flour and salt into a mixing bowl. In a measuring cup, combine the corn oil and cold milk, adding enough milk to make a total of 3/4 cup. Stir this mixture into the flour using a fork until just combined.
2
Set aside half of the dough for another use or roll out to form two crusts. Roll out the remaining dough into a circle, creating a standing rim on the edge of the pie plate. Prick the crust with a fork to prevent bubbling.
3
Preheat the oven to 450°F (230°C) and bake the crust for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
4
In a medium saucepan, combine the dark brown sugar, spices (cinnamon, nutmeg, ginger), and salt. Sprinkle the unflavored gelatin over the mixture.
5
In a separate measuring cup, combine the 2% milk and the egg yolks, beating lightly to mix. Pour this into the saucepan with the sugar and spice mixture.
6
Cook over medium-high heat, stirring continuously until the mixture comes to a gentle boil. Remove from heat and stir in the pumpkin puree until smooth.
7
Allow the pumpkin mixture to chill in the refrigerator until it mounds slightly but isn’t too stiff, usually about 30 minutes.
8
In a clean mixing bowl, beat the egg whites until they start to foam. Gradually add granulated sugar while beating continuously until stiff peaks form.
9
Gently fold the whipped egg whites into the chilled pumpkin mixture, being careful to maintain the airy texture.
10
Pour the light pumpkin filling into the cooled pie crust. Refrigerate the pie for 4-6 hours or until completely firm.
11
For an extra indulgent touch, consider topping each slice with a dollop of freshly whipped cream before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Heavenly Spiced Pumpkin Chiffon Pie?
It is a light and airy pumpkin pie that has been a family tradition for over 40 years, known for its cloud-like texture and festive spice profile.
How does the texture of this pie compare to traditional pumpkin pie?
Unlike traditional dense pumpkin pies, this chiffon version is much lighter, fluffier, and resembles a puff of cloud.
Is this pie sweeter than a regular pumpkin pie?
Yes, this specific recipe boasts a touch more spice and sweetness than the traditional version for a unique sensory experience.
When is the best time to prepare the pie?
It is recommended to prepare the pie in the morning to ensure a relaxed baking experience and allow enough time for the filling to set.
How long does the pie need to refrigerate before serving?
The pie should be refrigerated for at least 4 to 6 hours, or until it is completely firm.
What ingredients are needed for the crust?
The crust requires 2 cups of sifted flour, 1/2 cup of corn oil, 1/2 teaspoon of salt, and enough cold milk to reach a specific measurement.
What spices are used in the pumpkin filling?
The recipe uses a blend of ground cinnamon, nutmeg, and ginger.
What is the role of gelatin in this recipe?
One envelope of unflavored gelatin is used to help the chiffon filling set and achieve its signature firm yet fluffy consistency.
At what temperature should the crust be baked?
The oven should be preheated to 450°F (230°C) for baking the crust.
How long should I bake the pie crust?
Bake the crust for 8 to 10 minutes, or until it is lightly golden.
Why do I need to prick the crust with a fork?
Pricking the crust with a fork before baking prevents it from bubbling up during the cooking process.
How many crusts does the dough recipe make?
The dough recipe provided is sufficient to form two crusts, though only one is needed for this specific pie.
What kind of milk is used for the filling?
The filling calls for 3/4 cup of 2% low-fat milk.
How are the egg yolks used in this recipe?
Three egg yolks are lightly beaten with milk and then cooked with the sugar and spice mixture until it reaches a gentle boil.
Should the pumpkin be canned or fresh?
You can use either 1 1/4 cups of canned pumpkin or mashed, cooked pumpkin.
What is the proper way to handle the egg whites?
The egg whites should be beaten until foamy, then combined with granulated sugar and beaten until stiff peaks form.
How do you combine the egg whites and the pumpkin mixture?
The whipped egg whites should be gently folded into the chilled pumpkin mixture to maintain the airy texture.
What is the significance of 'mounding' the pumpkin mixture?
Chilling the mixture until it 'mounds' (about 30 minutes) ensure it is thick enough to hold the egg whites without being too stiff.
Should I serve this pie with whipped cream?
While the pie is luscious enough to eat alone, a dollop of freshly whipped cream can be added for an extra indulgent touch.
Is dark brown sugar necessary for the filling?
Yes, the recipe specifies 3/4 cup of firmly packed dark brown sugar for the filling's base.
What holidays is this pie traditionally served on?
In the author's family, it has been a staple for Thanksgiving and Christmas tables for decades.
How much corn oil is used in the crust?
The crust recipe requires 1/2 cup of measured corn oil.
Does the pumpkin mixture need to be cooked?
Yes, the milk, yolks, sugar, and gelatin mixture must be cooked over medium-high heat until it reaches a gentle boil.
What type of sugar is added to the egg whites?
1/3 cup of measured granulated sugar is added to the egg whites.
Can I find a more detailed guide for this recipe?
Yes, step-by-step instructions and visual aids can be found by referencing Recipe #408669.
Why is the chilling step considered crucial?
Chilling is essential for the gelatin to set the pie properly, achieving the firm yet fluffy consistency required for a chiffon pie.
Should the pie crust be warm or cold when adding the filling?
The baked crust should be set aside to cool completely before the light pumpkin filling is poured into it.
How many ingredients are in this recipe?
There are a total of 14 ingredients used to make both the crust and the filling.
What consistency should the egg whites reach?
The egg whites should be beaten until they form stiff peaks.
What is the first step in preparing the crust?
The first step is to sift the flour and salt into a mixing bowl before adding the oil and milk mixture.