No-Bake Pumpkin Spice Chiffon Dream Pie
Enjoy the taste of autumn without turning on the oven! This No-Bake Pumpkin Spice Chiffon Dream Pie features a light and airy spiced pumpkin filling that captures the essence of fall in every bite. The nutty graham cracker and walnut crust adds a deliciously crunchy twist to this classic dessert. Perfect for holiday gatherings, this pie lets you save oven space for the turkey while delighting your guests with a creamy, flavorful treat they won't forget. Whether for Thanksgiving or a cozy autumn get-together, this delightful dessert is sure to impress.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (Crushed)
Finely chopped walnuts
1/2 cup (Chopped)
Softened butter
6 tablespoons (Softened)
Granulated sugar
1 tablespoon (N/A)
Packed dark brown sugar
3/4 cup (N/A)
Unflavored gelatin
2 packets (1 ounce each) (N/A)
Ground cinnamon
1 teaspoon (N/A)
Allspice
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Ground nutmeg
1/4 teaspoon (N/A)
Milk
1 1/4 cups (N/A)
Pumpkin puree
1 (15 ounce) can (N/A)
Large eggs
3 (Beaten)
Heavy cream
1 cup (Whipped)
Vanilla extract
1 teaspoon (N/A)
Instructions
1
Begin by preparing your pie plate. Lightly spray a 10-inch deep-dish pie plate with nonstick cooking spray and set it aside.
2
In a medium bowl, combine the graham cracker crumbs, finely chopped walnuts, softened butter, and granulated sugar. Stir until the mixture resembles moist crumbs.
3
Transfer the crumb mixture into the prepared pie plate. Press it evenly onto the bottom and up the sides of the plate. Bake in a preheated oven at 350°F for about 10 minutes, or until fragrant and just set. Once done, remove it from the oven and allow it to cool completely on a wire rack.
4
While the crust cools, prepare the filling. In a medium saucepan, whisk together the dark brown sugar, gelatin, cinnamon, allspice, salt, and nutmeg. Gradually whisk in the milk, followed by the pumpkin puree and the beaten eggs.
5
Cook the mixture over medium-low heat, stirring constantly. Ensure the sugar and gelatin dissolve completely without allowing the mixture to come to a boil (about 5 minutes).
6
Once the filling is ready, remove it from the heat. Transfer the mixture to a medium bowl and set it in a larger bowl filled with ice water to cool quickly. Refrigerate the custard for about 1 hour until it thickens and mounds when dropped from a spoon.
7
While the filling cools, make the whipped cream. Using an electric mixer, beat the cold heavy cream and vanilla extract on medium speed until stiff peaks form.
8
Using a whisk, blend the cooled pumpkin mixture until smooth. Then, gently fold in one-fourth of the whipped cream to lighten the mixture. Carefully fold in the remaining whipped cream until no streaks remain.
9
Pour the pumpkin chiffon filling into the cooled crust and spread it evenly. Cover the pie and refrigerate until set, which typically takes at least 3 hours, but can also be left overnight for best results.
10
Once set, slice and serve your No-Bake Pumpkin Spice Chiffon Dream Pie chilled. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the No-Bake Pumpkin Spice Chiffon Dream Pie?
It is a light and airy dessert featuring a spiced pumpkin filling and a crunchy graham cracker and walnut crust, perfect for autumn gatherings.
How many servings does this recipe make?
This recipe is designed to yield 12 servings.
Is the pie truly no-bake?
The filling is prepared on the stovetop and chilled, though the crust is briefly baked for 10 minutes to set. You can use a store-bought crust to make it completely no-bake.
What ingredients are needed for the crust?
The crust consists of graham cracker crumbs, finely chopped walnuts, softened butter, and granulated sugar.
Can I substitute the walnuts in the crust?
Yes, you can substitute walnuts with pecans or omit them entirely by adding more graham cracker crumbs.
What spices give the pie its pumpkin spice flavor?
The recipe uses a blend of ground cinnamon, allspice, and ground nutmeg.
What type of pumpkin should I use?
Use one 15-ounce can of pure pumpkin puree, not pumpkin pie filling which already contains sugar and spices.
How much gelatin is required for the filling?
The recipe requires 2 packets of unflavored gelatin (1 ounce each) to help the chiffon set.
Do I need to cook the eggs?
Yes, the beaten eggs are cooked into the custard mixture over medium-low heat until the sugar and gelatin dissolve.
What is the purpose of the ice water bath?
The ice water bath cools the pumpkin custard quickly so it can thicken to the proper consistency before folding in the whipped cream.
How long should the custard chill before adding whipped cream?
The custard should be refrigerated for about 1 hour until it thickens enough to mound when dropped from a spoon.
Can I use light brown sugar instead of dark brown sugar?
Yes, but dark brown sugar provides a deeper molasses flavor that complements the pumpkin spices better.
How do I make the whipped cream for this pie?
Beat 1 cup of cold heavy cream with 1 teaspoon of vanilla extract until stiff peaks form.
What does 'folding in' the whipped cream mean?
Folding is a gentle mixing technique used to combine the light whipped cream with the pumpkin base without losing the air bubbles that make the pie airy.
How long does the pie need to set in the refrigerator?
The pie needs at least 3 hours to set, but leaving it overnight provides the best results.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products.
What size pie plate is recommended?
A 10-inch deep-dish pie plate is recommended to accommodate the voluminous chiffon filling.
Should the pumpkin mixture boil?
No, do not allow the mixture to come to a boil while cooking to ensure the eggs don't curdle and the gelatin sets correctly.
Can I make this pie in advance?
Absolutely, this is an excellent make-ahead dessert as it needs several hours to set in the fridge.
What is the texture of the filling?
The texture is a 'chiffon' style, which means it is light, fluffy, and mousse-like rather than dense like a traditional baked pumpkin pie.
How should I store leftovers?
Keep any leftovers covered in the refrigerator to maintain the pie's structure and freshness.
Can I freeze this pie?
Freezing is not recommended as the gelatin and whipped cream texture may change or weep upon thawing.
What type of milk is best for this recipe?
Whole milk or 2% milk works best for a creamy custard base.
How do I know when the custard is ready to be removed from the heat?
It is ready when the sugar and gelatin have completely dissolved, which usually takes about 5 minutes of constant stirring.
Can I use whipped topping from a tub instead of heavy cream?
You can, but fresh whipped cream provides a better flavor and a more stable structure for the chiffon.
Why do I need to spray the pie plate with nonstick spray?
Lightly spraying the plate helps the crust slices release easily without sticking.
Is the crust sweet?
The crust is lightly sweetened with one tablespoon of granulated sugar, allowing the flavors of the walnuts and graham crackers to shine.
Can I add extra spices?
Yes, if you prefer a more intense spice profile, you can slightly increase the cinnamon or nutmeg.
Should I serve the pie warm or cold?
This pie must be served chilled to maintain its airy, set consistency.
What makes this pie a 'Dream Pie'?
Its combination of a cloud-like pumpkin filling and a crunchy, buttery crust creates a dream-like dessert experience.