When it comes to pumpkin pie at our house, pumpkin chiffon is the only way to go! Although we make our own crust for this, you can use a store bought crust to cut down on time, but not on flavor! The filling is cooked on the stove, and folded into egg whites, for an oh so fluffy texture! You are only 10 ingredients away from a dessert that will surely impress your guests this holiday season!
Pumpkin chiffon pie is a delightful and airy variation of the classic pumpkin pie. It’s a popular dessert, especially during the fall and Thanksgiving season in the United States. The key characteristic of a chiffon pie is its light and fluffy texture, which is achieved by folding whipped egg whites or whipped cream into the pie filling. You can put it into a regular crust, or a graham cracker crust.
Ingredients for Pumpkin Chiffon Pie Filling:
Unflavored Gelatin: Unflavored gelatin is an essential ingredient in chiffon pies. It’s used to stabilize the filling and create the airy, mousse-like texture. The gelatin is usually dissolved in a small amount of hot liquid and then incorporated into the pumpkin mixture.
Eggs: The egg yolks provide the fat that makes the filling creamy. The egg whites once whipped help give body and lightness to the pumpkin filling.
Sugar: Sugar adds sweetness to the pie, balancing the earthy flavors of pumpkin and spices. It also plays a role in stabilizing the whipped egg whites.
Pumpkin: Pumpkin is the star ingredient of the pie, providing its signature flavor and vibrant orange color. It adds a natural sweetness and earthy taste to the filling.
Nutmeg, Cinnamon, and Ginger: These spices are essential for flavoring the pie and giving it that classic pumpkin pie taste. Nutmeg, cinnamon, and ginger add warmth and depth to the filling.
Salt: Salt enhances the overall flavor of the pie, helping to balance the sweetness and spices. It also helps to bring out the other flavors in the recipe.
Milk: Milk adds creaminess and moisture to the filling, ensuring that the pie is smooth and not overly dense. It also helps to dissolve the gelatin and blend all the ingredients together.
Each of these ingredients plays a crucial role in creating the perfect balance of flavors and textures in a pumpkin chiffon pie, resulting in a delicious and light dessert that’s a favorite during the fall and Thanksgiving season.
What crust should I use for my pumpkin chiffon pie?
When making a pumpkin chiffon pie, you can choose from various types of crusts to suit your taste preferences. Here are some common crust options:
Graham Cracker Crust: A classic choice for pumpkin chiffon pie, graham cracker crusts are sweet and crumbly, which complements the creamy filling. Make our 4 ingredient Graham Cracker Crust!
Pastry Crust: A traditional pie pastry crust made with a combination of flour, fat (such as butter or shortening), and water. It provides a flaky and buttery contrast to the pumpkin chiffon filling.
Oreo Cookie Crust: Crushed Oreo cookies mixed with melted butter can create a rich and chocolaty crust that pairs well with the pumpkin chiffon’s sweetness.
Shortbread Crust: A shortbread crust made from butter, sugar, and flour has a tender and buttery texture that can be a delightful choice for this pie.
Pretzel Crust: Crushed pretzels combined with butter and a touch of sugar can provide a salty and crunchy crust that contrasts nicely with the smooth filling.
Nut Crust: Ground nuts (such as pecans or almonds) mixed with sugar and butter can create a nutty and crunchy crust that adds depth of flavor.
Gluten-Free Crust: For those with dietary restrictions, you can use gluten-free graham crackers, cookies, or a gluten-free flour blend to create a suitable crust.
Store-Bought Crust: If you’re short on time or prefer convenience, you can use pre-made, store-bought pie crusts, which come in various varieties, including graham cracker, pastry, and more.
Choose the crust that best complements your taste and dietary preferences when making pumpkin chiffon pie. Homemade crusts are delicious, but store-bought options can save you time and effort.
- 1 pot
- Pie pan
- Mix Gelatin into water and set aside, to let firm up.1/4 cup water, 1 envelope Unflavored gelatin
- Seperate yolks from whites, and place whites in the fridge while cooking the pumpkin mixture.3 eggs
- In a medium sauce pan whisk together egg yokes, 1/2 cup of sugar, salt, pumpkin, spices, and milk. Cook on the stovetop at medium heat. Continue to stir until thickens. Remove from heat and mix in gelatin, until dissolved.3 eggs, 1 cup sugar, 1/2 teaspoon salt, 1 can pumpkin filling, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 cup milk
- Remove from heat and mix in gelatin, stirring until dissolved.1 envelope Unflavored gelatin
- Cool completely. We like to set the pan out on the back porch covered, if the temperature is cooler outside in the fall or winter. If not, place on a wire rack till cool, but place in fridge till chilled.
- Beat egg whites until soft peaks are formed. Gradually stir 1/2 cup sugar and beat until stiff. Now it is time to softly fold egg white mixture into the pumpkin. Be sure to fold gently until completely mixed with no streaks.
- Pour into baked pie shell & refrigerate.