Velvety Pumpkin Chiffon Pie
Indulge in the delightful flavors of fall with this Velvety Pumpkin Chiffon Pie. With its airy, light texture and rich pumpkin taste, this pie transforms traditional pumpkin pie into an elegant dessert perfect for any occasion. Made with a blend of fresh pumpkin or canned puree and enhanced by fragrant spices, this chiffon pie is sure to impress your family and friends. Serve it chilled for a refreshing finish to your meal or as a comforting treat on a cool autumn evening. A perfect blend of creamy and fluffy, it's a dessert that showcases the warm flavors of the season in every slice.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
Pumpkin
1 (16 ounce) can or 2 cups (cooked or pureed)
Light brown sugar
1 cup (packed)
Cinnamon
1 teaspoon (ground)
Mace or allspice
1/2 teaspoon (ground)
Ground clove
1/3 teaspoon (ground)
Salt
1/4 teaspoon
Milk
3/4 cup (whole or low-fat)
Unbaked pie shell
1 (9-inch)
Eggs
3 (separated)
Instructions
1
Preheat your oven to 450°F (230°C). Prepare a 9-inch unbaked pie shell and set it aside.
2
In a large mixing bowl, combine the pumpkin, light brown sugar, cinnamon, mace or allspice, ground clove, and salt. If you're using fresh pumpkin, blend it to a smooth consistency before adding the other ingredients.
3
In a separate bowl, whisk together the milk and egg yolks until well incorporated, then stir this mixture into the pumpkin blend until smooth and creamy.
4
In a clean bowl, beat the egg whites using an electric mixer until they form stiff peaks. This will give your pie its signature light and airy texture.
5
Carefully fold the beaten egg whites into the pumpkin mixture, being gentle to retain as much air as possible.
6
Pour the combined mixture into the prepared pie shell, smoothing the top with a spatula.
7
Bake the pie in the preheated oven at 450°F (230°C) for 5 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
8
Remove the pie from the oven and allow it to cool before chilling it in the refrigerator. Serve chilled for the best flavor and texture.
Nutrition Information
6g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Velvety Pumpkin Chiffon Pie?
It is an elegant, airy, and light version of a traditional pumpkin pie featuring a fluffy texture and warm autumn spices.
What size pie shell is required for this recipe?
You will need a 9-inch unbaked pie shell.
Can I use fresh pumpkin instead of canned?
Yes, you can use 2 cups of fresh cooked pumpkin, but ensure you blend it to a smooth consistency before mixing.
How many eggs are needed for the filling?
The recipe requires 3 eggs, which must be separated into yolks and whites.
What type of sugar is best for this pie?
The recipe calls for 1 cup of packed light brown sugar.
What gives the pie its light and airy texture?
The texture comes from beating egg whites until they form stiff peaks and gently folding them into the pumpkin mixture.
What are the primary spices used in the recipe?
The spices include ground cinnamon, mace (or allspice), and ground cloves.
How much cinnamon is used?
The recipe uses 1 teaspoon of ground cinnamon.
What can I substitute for mace?
If you do not have mace, you can use 1/2 teaspoon of ground allspice.
How much milk is required?
The recipe calls for 3/4 cup of milk.
Can I use low-fat milk?
Yes, you can use either whole or low-fat milk for this recipe.
What is the initial oven temperature?
The oven should be preheated and started at 450 degrees Fahrenheit (230 degrees Celsius).
How long do I bake the pie at the high temperature?
Bake the pie at 450 degrees Fahrenheit for exactly 5 minutes before reducing the heat.
What temperature should the oven be reduced to?
After the initial 5 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the pie bake at 350 degrees?
The pie should bake at 350 degrees Fahrenheit for an additional 45 minutes.
How do I check if the pumpkin chiffon pie is done?
The pie is done when the filling is set and a toothpick inserted into the center comes out clean.
Should this pie be served warm?
No, for the best flavor and texture, the pie should be allowed to cool and then served chilled.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 6 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 30 grams of carbohydrates.
How much protein is in the pie?
The pie provides 3 grams of protein per serving.
Is this recipe suitable for Thanksgiving?
Yes, it is tagged as a perfect holiday dessert for occasions like Thanksgiving.
How much ground clove is added?
The recipe uses 1/3 teaspoon of ground clove.
How much salt is needed?
You will need 1/4 teaspoon of salt.
What is the first step in the instructions?
Preheat your oven to 450 degrees Fahrenheit and prepare a 9-inch unbaked pie shell.
At what point do I add the egg yolks?
Whisk the egg yolks with the milk first, then stir that mixture into the pumpkin and spice blend.
How should the egg whites be incorporated?
They should be carefully folded into the mixture to retain as much air as possible.
Does the recipe use canned pumpkin?
Yes, you can use one 16-ounce can of pumpkin puree.
What should I do after removing the pie from the oven?
Allow it to cool completely before placing it in the refrigerator to chill.
Is this a heavy dessert?
No, it is specifically described as a light and fluffy dessert showcasing warm seasonal flavors.