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Pumpkin Chiffon Pie

4

0 min

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

349

Rating

4.00★ (40)

Cuisine

Author: Victoria Buriak
This pumpkin chiffon pie is a nice alternative to traditional pumpkin pie, and it may just be the hit of your holiday dinner! This recipe has been in our family for years, but I wanted to share it so everybody can enjoy it for the holidays. Sprinkle the finished pie with almond toffee brickle chips if desired.

Ingredients

  • unflavored gelatin: 1 Tbsp
  • water: 0.25 cup (cold)
  • pasteurized eggs, separated and: 4 piece (divided)
  • ¼ cups white sugar: 1 piece (divided)
  • ¼ cups pumpkin puree: 1 piece
  • evaporated milk: 0.66667 cup
  • ground cinnamon: 0.5 tsp
  • ground allspice: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • ground ginger: 0.25 tsp
  • salt: 0.25 tsp
  • prepared graham cracker crust: 1 piece (9 inch)

Metric Conversion

Stages of cooking

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  1. Gather all ingredients. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 2
  2. Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 3
  3. 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. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 4
  4. Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 5
  5. 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. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 6
  6. 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. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 7
  7. Fold cooled pumpkin mixture into the egg white mixture. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 8
  8. Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour. ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 9
  9. When ready to serve, slice and enjoy! ALLRECIPES / QI AI
    Pumpkin Chiffon Pie Photo 10

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