How to Make Pumpkin Chiffon Pie - A Step-by-Step Guide

Nothing says fall quite like pumpkin pie, and this Pumpkin Chiffon Pie recipe takes the classic dessert to a whole new level of deliciousness. The light and airy texture of the chiffon filling paired with the warm spices of pumpkin creates a dessert that is perfect for any autumn gathering.

This recipe is a wonderful alternative to the traditional pumpkin pie, as it offers a lighter and fluffier texture that is sure to impress your guests. Whether you are serving it for a holiday meal ...

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Ingredients

  • 1 tablespoon unflavored gelatin
  • ¼ cup cold water
  • 4 large pasteurized eggs, separated and divided
  • 1 ¼ cups white sugar, divided
  • 1 ¼ cups pumpkin puree
  • ⅔ cup evaporated milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 (9 inch) prepared graham cracker crust

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 1 (9-inch) pie

  • Gather all ingredients.
  • Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
  • Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
  • Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
  • Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
  • While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Fold cooled pumpkin mixture into the egg white mixture.
  • Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.
  • When ready to serve, slice and enjoy!
  • Nutrition

    349 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 99mg
    • Sodium: 383mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 206mg