My family looks forward to one thing every holiday season: a piece of my grandmother’s Pumpkin Chiffon Pie Recipe. You undoubtedly know what a conventional, heavy pumpkin pie is like. This one is light as air, so creamy that it dissolves in your tongue like a spiced, pumpkin-flavored cloud. As a kid, I would always ask for a “big slice of the fluffy pumpkin pie.” My grandma would just chuckle since she knew I always selected her secret recipe over the classic.
After years of pestering, Mom eventually gave me the recipe, and now I’m giving it to you. This pie changes everything. It’s the best choice for anyone who think normal pumpkin pie is too heavy, especially after a big holiday meal. And to be honest, it’s so good that you might want to make it all year long.
What is a Pumpkin Chiffon Pie Recipe?
The name is where the magic is. Chiffon is the soft, fluffy texture that makes this dessert so distinctive. It’s largely a no-bake treat that employs gelatin and fluffy beaten egg whites to make a filling that is smooth and mousse-like. This is like the fancy, classy relative of the basic pumpkin pie. You won’t have to worry about a cracked top or an overcooked center anymore; this recipe is almost failsafe.
The recipe I always use for pumpkin chiffon pie
The most important thing about this recipe is to be gentle. If you take your time, you’ll have a pie that will wow everyone at the dinner.
What You Will Need for Pumpkin Chiffon Pie Recipe?
For the Crust:
One 9-inch graham cracker crust that is already formed. This is a really good shortcut, to be honest. If you want to be adventurous, you may create your own with 1 ½ cups of graham cracker crumbs, ¼ cup of sugar, and ⅓ cup of melted butter. Put it in a pie plate and bake it at 350°F for 10 minutes. Then let it cool.
For the filling:
- 1 (15-ounce) can of pure pumpkin puree (not the stuff that comes in a box with other ingredients)
- Three big egg yolks
- ¾ cup of sugar in granulated form
- Salt: ½ teaspoon
- 1 ½ tablespoons of ground cinnamon
- 1 teaspoon of ground ginger
- ½ teaspoon of ground cloves
- A quarter cup of milk
- 1 spoonful of gelatin without flavor
- ¼ cup of cold water
- Three big egg whites
- ¼ cup of granulated sugar for the meringue
- 1 cup of heavy cream for whipping
- 1 teaspoon of vanilla extract
- 2 teaspoons of powdered sugar
A Step-by-Step Guide to Making a Pumpkin Chiffon Pie Recipe
Make the custard for the pumpkin: Get a medium-sized pot. Mix the pumpkin puree, egg yolks, ¾ cup of sugar, all the spices (cinnamon, ginger, and cloves), salt, and the milk together with a whisk. Stir this consistently over medium-low heat for about 5 to 7 minutes. It will grow a little thicker, but don’t let it boil! You’re just trying to mix everything together and warm it up.
Activate the Gelatin: Put the gelatin in a small basin with cold water and let it sit while the custard warms up. Stir it gently and then let it settle for about five minutes. It will “bloom” and jiggle, which is what you want!
Combine and Cool: Remove the warm pumpkin mixture from the heat and toss in the bloomed gelatin until it is completely dissolved. Now, put this mixture in a huge bowl and let it cool down to room temperature. This is a really crucial element. It will make your beaten egg whites become flat later if it’s too heated.
Whip the Egg Whites: In a different bowl that is very clean, whip the egg whites on medium-high speed until they start to form soft peaks. Then, as you keep beating, slowly add the last ¼ cup of sugar. Keep going until the peaks are stiff and shiny. This is your meringue, which is what makes the pie so light.
Whip the Cream: In a third dish (I know, a lot of bowls, but it’s worth it!), mix the heavy cream with the vanilla extract and powdered sugar until it keeps its shape and you produce stiff peaks. This is your tasty whipped cream.
Now it’s time for the big finish: The Gentle Fold. This is where you need to be careful. Gently incorporate the cooled pumpkin mixture into the egg white meringue. Be careful not to knock out all the air you just whipped in. Fold it over with a spatula after you scoop it up from the bottom. Once that’s all mixed together, slowly fold in half of the whipped cream until everything is well integrated.
Fill and Chill: Pour that delicious filling into the graham cracker crust you made. Use a spatula to smooth the top, then cover it with plastic wrap (don’t let it touch the surface) and put it in the fridge. It takes at least four hours to set, although I always do it the night before.
When you’re ready to serve, add the rest of the whipped cream on the top of the pie. You can either pipe it on for a sophisticated effect or just dollop it on for a more homey look. The last touch is a tiny bit of additional cinnamon or some toasted pecans on top.
This simple Pumpkin Chiffon Pie Recipe is more than simply a dish; it’s a mood. It’s the flavor of a chilly fall night, the smell of festive spices, and the happiness of a very good dessert. I hope you like it as much as my family and I do!
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