Pumpkin Chiffon Pie is a light and airy version of traditional pumpkin pie, and especially nice after a holiday dinner. Use a Classic Pie Pastry if you prefer with this pie, or spice it up with a Gingersnap Cookie Crust. Cook the pumpkin filling using a double boiler; chill to partially set. Beaten egg whites are folded into the chilled pumpkin mixture, and then the pie is then fully chilled. This pie is perfect as is, or serve with sweetened whipped cream.
Pumpkin Chiffon Pie
Gingersnap Crumb Crust:
1½ cups Gingersnap Cookie crumbs, finely ground (about 40 cookies)
¼ cup granulated sugar
1/3 cup unsalted butter, melted
3 large eggs, separated
¾ cup firmly packed light brown sugar
1 can (15 ounces) pumpkin
½ cup milk (preferably whole milk)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 envelope unflavored gelatin
¼ cup cold water
¼ cup granulated sugar
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, combine Gingersnap crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
- Pour the Gingersnap crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
- Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
- In top of a double boiler, combine egg yolks, brown sugar, pumpkin, milk, cinnamon, nutmeg, and salt; use a wire whisk and whisk to thoroughly mix. Place pan over simmering water (the upper pan should not touch the water.) Cook, stirring frequently, until the mixture is slightly thickened (like pudding) and reaches 160 to 170 degrees on an instant read thermometer or candy thermometer, about 15 to 20 minutes. Remove from heat.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for about 5 minutes to soften. Add gelatin mixture to the hot pumpkin mixture; stir to completely mix.
- In a medium mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the sugar and continue beating until stiff peaks form. Set the whipped egg whites aside. The egg whites should be used within 20 minutes.
- Meanwhile, chill the cooked pumpkin mixture by placing the bowl in a larger bowl of ice water. Stir occasionally for the first 10 minutes, and then stir frequently as the mixture begins to cool and thicken, about 10 minutes longer. Remove bowl from the ice water.
- After the pumpkin mixture has cooled and thickened, immediately stir a large spoonful of the egg whites into the pumpkin to lighten the mixture, and then fold the remaining egg whites in.
- Pour the mixture into the prepared pie crust and refrigerate until set, at least 3 to 4 hours. Serve chilled. Refrigerate leftovers.
Serving suggestion: Serve pie plain or spoon a dollop of whipped cream on top.
Description: Single Crust Chiffon Pie, Chilled
Pan: One 9" Pie
Pastry: Gingersnap Cookie
Pastry Prep: Baked
Oven Temp: 350o
Prep Time: 5 hours
Pastry Bake Time: 10 Minutes
Filling Baked Time: Unbaked
Serves: 6 to 8
Storage: Cover and Refrigerate
Recipe Type: Pie, Pumpkin, Thanksgiving
Help: Gingersnap Cookie Crust, Classic Pie Pastry
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