Velvety Thanksgiving Pumpkin Chiffon Pie (Gelatin-Free)
This delightful and health-conscious spin on my grandmother's cherished Thanksgiving Pumpkin Chiffon Pie is a must-try for the holidays! With a creamy, airy texture that melts in your mouth, this pie is completely vegetarian and dairy-free, using wholesome ingredients to create a dessert that's just as satisfying as the original. The hint of warm spices beautifully complements the rich pumpkin flavor, and when paired with a gingersnap or pecan crust, it takes the experience to the next level. A splash of vanilla can be added for extra depth, although it's not required. Best served chilled, this pie can elevate any festive table and is equally delightful during Christmas gatherings. Top it with some fresh whipped cream for an indulgent treat that everyone will love, and rest assured, there are no compromises on taste!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Cooked pumpkin, pureed
1 cup (or canned)
Eggs, separated
3 (room temperature)
Brown rice syrup
1 1/4 cups (none)
Soy milk
1/4 cup (or any dairy-free alternative)
Water
1/4 cup (none)
Agar-agar powder
1 teaspoon (none)
Cinnamon
2 teaspoons (none)
Ginger
1/2 teaspoon (none)
Allspice
1/4 teaspoon (none)
Salt
1/4 teaspoon (none)
Bitters (optional)
5 dashes (none)
Sugar
2 tablespoons (for whipping with egg whites)
Pie crust
1 (ready to use)
Instructions
1
If using fresh pumpkin, select a 1-1.5 lb. pie pumpkin. Begin by peeling and seeding the pumpkin, then cut it into chunks.
2
Steam the pumpkin chunks for about 20-30 minutes, or until they are tender.
3
Once cooked, puree the pumpkin in a food processor and measure out 1 cup of the smooth mixture.
4
In a medium saucepan, combine the pumpkin puree, brown rice syrup, egg yolks, soy milk, cinnamon, ginger, allspice, salt, and bitters (if using). Stir the mixture over very low heat, cooking until it thickens slightly while stirring frequently to prevent lumps.
5
Meanwhile, in a separate pot, dissolve the agar-agar powder in 1/4 cup of water. Bring this mixture to a rapid boil while continuously stirring until it thickens. Once thick, remove from heat.
6
Combine the agar mixture with the pumpkin mixture and stir well. Transfer this combined filling to the refrigerator to chill until it begins to congeal, about 30-60 minutes.
7
While the mixture is chilling, whisk the egg whites in a clean bowl until soft peaks form. Gradually add the sugar while continuing to beat until the whites are fluffy and hold stiff peaks.
8
Carefully fold the whipped egg whites into the pumpkin mixture until fully combined without deflating.
9
Pour the final filling into your prepared pie crust, smoothing the top. Refrigerate for at least two hours, or until set. Serve chilled and enjoy your festival of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Thanksgiving Pumpkin Chiffon Pie?
It is a dairy-free, gelatin-free, and vegetarian spin on a classic pumpkin pie with a creamy, airy texture.
Is this recipe gelatin-free?
Yes, it uses agar-agar powder as a plant-based alternative to animal gelatin.
Is this pie dairy-free?
Yes, it uses soy milk or any dairy-free alternative instead of traditional milk or cream.
Can I use fresh pumpkin for this recipe?
Yes, you can use a 1-1.5 lb. pie pumpkin by peeling, seeding, steaming for 20-30 minutes, and pureeing it.
Can I use canned pumpkin instead of fresh?
Yes, the recipe allows for either 1 cup of fresh pureed pumpkin or canned pumpkin.
How much pumpkin puree is required?
You will need exactly 1 cup of smooth pumpkin puree.
What type of milk is recommended?
The recipe calls for 1/4 cup of soy milk, though any dairy-free alternative is suitable.
How many eggs are needed?
The recipe requires 3 eggs, with the yolks and whites separated and kept at room temperature.
What is the main sweetener used in the pie?
The primary sweetener is 1 1/4 cups of brown rice syrup.
How do I prepare the agar-agar?
Dissolve 1 teaspoon of agar-agar powder in 1/4 cup water, bring to a rapid boil, and stir until thickened.
What spices are used in the pumpkin mixture?
The spice blend includes cinnamon, ginger, allspice, and salt.
Why are bitters included in the ingredients?
Bitters are an optional addition used to provide extra depth to the overall flavor of the pie.
How long should the pumpkin mixture chill?
It should chill in the refrigerator for approximately 30 to 60 minutes until it begins to congeal.
To what consistency should I whisk the egg whites?
The egg whites should be whisked until they are fluffy and hold stiff peaks.
How much sugar is added to the egg whites?
Two tablespoons of sugar are gradually added while beating the whites.
How do I combine the egg whites with the pumpkin mixture?
Carefully fold the whipped egg whites into the pumpkin mixture to ensure the filling stays airy and doesn't deflate.
How long does the pie take to set in the refrigerator?
The pie needs to refrigerate for at least two hours, or until it is completely set.
What kind of crust is recommended for this recipe?
A gingersnap or pecan crust is suggested to complement the pumpkin and spice flavors.
Is this recipe vegetarian?
Yes, it is completely vegetarian and dairy-free.
Can this pie be served for Christmas?
Yes, while designed for Thanksgiving, it is also a delightful dessert for Christmas gatherings.
What is the texture of the finished pie?
The pie has a velvety, creamy, and airy texture that melts in your mouth.
Can I add vanilla to the filling?
Yes, a splash of vanilla can be added for extra depth, though it is not a requirement.
How should the pie be served?
It is best served chilled, and can be topped with fresh whipped cream for an indulgent treat.
How much cinnamon is used?
The recipe calls for 2 teaspoons of cinnamon.
How much ginger is included?
The recipe requires 1/2 teaspoon of ginger.
What is the measurement for allspice?
You will need 1/4 teaspoon of allspice for the filling.
How do I prevent lumps when cooking the pumpkin base?
Cook the mixture over very low heat and stir frequently to ensure a smooth consistency.
Is this a health-conscious recipe?
Yes, it uses wholesome ingredients like brown rice syrup and soy milk for a more health-conscious holiday dessert.
Do I need a specific size for the pie pumpkin?
A pumpkin weighing between 1 and 1.5 lbs is ideal for obtaining the necessary puree.
Can I use a pre-made pie crust?
Yes, the recipe specifically mentions using one ready-to-use pie crust.