Velvety Pumpkin Chiffon Delight
This delightful Velvety Pumpkin Chiffon Delight takes the classic pumpkin pie to a whole new level of lightness and flavor. Inspired by a magnificent recipe seen on Good Morning America, this pie features a luscious filling made from real pumpkin puree, expertly combined with a delicate egg white meringue for an airy finish. The subtle spices harmonize perfectly with the rich sweetness of brown sugar, creating a dessert that is both festive and refreshing. Ideal for Thanksgiving or any holiday gathering, this pie is sure to impress your guests and leave them craving more. Plus, the preparation is a breeze, making it a perfect choice for both novice and seasoned bakers alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Brown Sugar
1 cup (packed)
Eggs
3 (separated)
Pumpkin Puree
1 1/2 cups (not pumpkin pie filling)
Evaporated Milk
1/2 cup
Unflavored Gelatin
1 tablespoon
Cold Water
3 tablespoons
Ground Ginger
1 teaspoon
Ground Allspice
1/4 teaspoon
Salt
1/2 teaspoon
Ground Cinnamon
2 teaspoons
Granulated Sugar
2 tablespoons
9-inch Baked Pie Crust
1
Instructions
1
In a small, heatproof bowl, sprinkle unflavored gelatin over the cold water and allow it to bloom for a few minutes.
2
Place the bowl over a small pot of gently simmering water and stir until the gelatin is completely dissolved; set aside.
3
In a medium saucepan, combine the brown sugar, egg yolks, pumpkin puree, evaporated milk, salt, ground ginger, allspice, and cinnamon. Cook over medium heat for 7-10 minutes, stirring constantly with a whisk until the mixture comes to a gentle boil and thickens slightly.
4
Remove the saucepan from heat and mix in the dissolved gelatin until fully incorporated. Set the pumpkin mixture aside to cool for at least 15 minutes.
5
In a separate bowl, beat the egg whites with the granulated sugar until soft peaks form. Carefully fold the whipped egg whites into the cooled pumpkin mixture until no streaks remain.
6
Pour the luscious chiffon filling into the pre-baked 9-inch pie crust, smoothing the top with a spatula.
7
Cover the pie with plastic wrap and refrigerate it overnight, allowing the flavors to meld and the filling to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Pumpkin Chiffon Delight?
It is a light and airy pumpkin pie that elevates the classic holiday dessert by incorporating a delicate egg white meringue for a fluffy chiffon texture.
How does this differ from a traditional pumpkin pie?
Unlike traditional pumpkin pie which is dense and custard-like, this chiffon version is significantly lighter and more refreshing due to the use of gelatin and whipped egg whites.
What are the primary ingredients for the filling?
The filling consists of pumpkin puree, brown sugar, egg yolks, evaporated milk, unflavored gelatin, and various spices like cinnamon and ginger.
Can I use pumpkin pie filling for this recipe?
No, you should use real pumpkin puree. Pumpkin pie filling already contains spices and sugar which would alter the recipe's balance.
How do I prepare the gelatin?
Sprinkle one tablespoon of unflavored gelatin over three tablespoons of cold water to bloom, then dissolve it over a pot of simmering water.
What type of milk is used?
The recipe calls for 1/2 cup of evaporated milk to add richness to the pumpkin base.
How long should I cook the pumpkin mixture?
Cook the mixture of brown sugar, yolks, pumpkin, milk, and spices for 7 to 10 minutes over medium heat until it thickens and reaches a gentle boil.
When do I add the gelatin to the pumpkin?
After removing the pumpkin mixture from the heat, stir in the dissolved gelatin until it is fully incorporated.
How long does the pumpkin mixture need to cool?
The pumpkin mixture should set aside to cool for at least 15 minutes before you fold in the egg whites.
How are the egg whites prepared?
Beat the three egg whites with two tablespoons of granulated sugar until soft peaks form.
What is the best way to combine the egg whites and pumpkin?
Carefully fold the whipped egg whites into the cooled pumpkin mixture using a spatula until no streaks remain, taking care not to deflate the air.
What size pie crust is needed?
This recipe is designed for a 9-inch baked pie crust.
Does the pie crust need to be pre-baked?
Yes, the filling is chilled rather than baked, so you must use a pre-baked 9-inch pie crust.
How long does the pie need to refrigerate?
For the best results, the pie should be covered with plastic wrap and refrigerated overnight to set properly.
What spices are included in the recipe?
The spice blend includes 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, 1/4 teaspoon of allspice, and 1/2 teaspoon of salt.
Is this recipe suitable for beginners?
Yes, the preparation is described as a breeze, making it accessible for both novice and seasoned bakers.
Is this a good dessert for Thanksgiving?
Absolutely, its festive flavors and light texture make it a perfect choice for Thanksgiving or any holiday gathering.
How much pumpkin puree is required?
The recipe requires 1 1/2 cups of pumpkin puree.
How much brown sugar is used?
The recipe uses 1 cup of packed brown sugar in the pumpkin base.
How many eggs are needed?
You will need 3 eggs, with the yolks and whites separated.
What is the texture of the finished pie?
The texture is velvety, luscious, and airy, characteristic of a classic chiffon pie.
What inspired this recipe?
This recipe was inspired by a magnificent pie featured on Good Morning America.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the crust and spices.
What should I do after pouring the filling into the crust?
Smooth the top of the filling with a spatula before placing it in the refrigerator.
Can I substitute the granulated sugar in the egg whites?
It is recommended to use 2 tablespoons of granulated sugar as specified to help stabilize the egg white peaks.
How do I bloom gelatin?
Sprinkle it over the cold water and let it sit for a few minutes until it thickens before heating.
Should the pumpkin mixture be whisked while cooking?
Yes, you should stir constantly with a whisk to ensure a smooth consistency and prevent burning.
Can I make this pie the same day I serve it?
While it might set in several hours, refrigerating it overnight is highly recommended for the best flavor and texture.
What should I use to cover the pie?
Use plastic wrap to cover the pie while it sets in the refrigerator.
Is this recipe considered refreshing?
Yes, because it is served chilled and has a light, airy texture, it is considered a refreshing alternative to heavier desserts.