Pumpkin Chiffon Pie
This airy, fluffy pumpkin chiffon pie is almost a no-bake treat.
I never noticed pumpkin chiffon pie while I was growing up. During Thanksgiving, we had egg custard pie as my uncle requested, pumpkin pie as my brother wished, and fruit cocktail pie since my grandfather preferred it. None of these were to my liking. I expressed my dissatisfaction that all those pies felt overly heavy when I preferred something lighter and fresher.
That's when my grandmother recalled a pie her mother frequently prepared during her childhood: pumpkin chiffon pie. Being a lover of lemon chiffon pie, the name captivated me, but after trying a single bite, I realized I had discovered the Thanksgiving dessert I could claim as my favorite.
Light and delicate, this mousse-like pumpkin chiffon pie differs significantly from the dense, heavy filling found in a standard pumpkin pie. It's almost airy like a cloud, yet it retains enough pumpkin pie taste and consistency for purists (such as my brother) to enjoy, while still being light and silky enough for individuals like me.
If your kitchen is extremely hectic during holidays like Thanksgiving and Christmas for yet another pie in the oven, a pumpkin chiffon pie is a solution to certain prayers. Aside from baking the crumb crust for roughly 10 minutes, this is a pie that doesn't need baking. You only need to create room for it in the fridge so it can cool until you're prepared to serve.
Discover the process of creating pumpkin chiffon pie, and please your entire family with a delectable dessert they'll appreciate.
What is the reason behind the name Chiffon Pie?
Chiffon is a delicate material that drapes elegantly and sways softly in the breeze. It's not surprising that these airy pies are named after the textile. The fillings are usually also airy and creamy.
Chiffon pies achieve their texture through a mixture of gelatin and meringue, which is a light blend of whipped egg whites and sugar. For pumpkin chiffon pie, a custard filling similar to pumpkin pie is combined with egg whites whipped to stiff peaks and sweetened with sugar. Certain chiffon pies are crafted using meringue and a fruit curd.
Ingredients for Pumpkin Chiffon Pie
The components for pumpkin chiffon pie are traditional pumpkin pie elements. They are simply utilized differently. A list of requirements for you:
Gingersnaps: The crust made from gingersnaps is rich and flavorful, providing a delightful crunchy foundation.
Butter: Assists in holding the gingersnap crumbs together in the crust.
Sugar: A portion is utilized in the crust; the remainder is incorporated into the pie filling.
Eggs: Separate the eggs into yolks and whites, or you can purchase pasteurized egg whites since you're not cooking the egg whites in the meringue.
Unflavored gelatin: An essential component in chiffon pies, gelatin offers the foundation for the pie.
Full-fat milk: Contributes creaminess and hydration to the pie filling.
Pumpkin pie spice: For the traditional pumpkin pie taste that enthusiasts desire.
Pumpkin: You need pumpkin puree, not pumpkin pie mix. Be sure to inspect the can thoroughly, or prepare your own pumpkin puree.
Citrus peel: A touch of orange enhances the taste of the pumpkin and seasonings.
Rich whipped cream: Resting above the airy and delicate pie filling is a thick layer of whipped cream.
Confectioners' sugar: Utilized to enhance the sweetness of the homemade whipped cream.
How to Prepare Pumpkin Chiffon Pie
You'll have to preheat the oven for the crust, but this pie doesn't require baking, so keep the space for casseroles and turkey. The complete recipe for this pie is provided further down, but here’s a quick summary before you begin:
Step 1. Prepare the crust: Mix the ingredients for the crust and press them into the base and along the sides of a deep-dish, 9 1/2-inch pie dish. Toast until golden brown, then let it cool.
Step 2: Prepare the custard: Mix the gelatin with tap water. Next, incorporate the egg yolks, milk, pumpkin pie spice, a bit of sugar and salt, and heat until it thickens. Incorporate the pumpkin puree and orange zest, then allow to cool.
Step 3. Prepare the whipped egg whites: Whisk egg whites until soft peaks appear. Incorporate sugar, and whip until stiff peaks form.
Step 4. Finish the mixing: Incorporate a portion of the whipped egg whites into the pumpkin mixture and fold gently. Incorporating the egg whites into the custard base first before adding the remaining ingredients lightens the mixture, facilitating an easier and more reliable folding process. Conclude by incorporating the leftover egg white mixture into the pumpkin mixture until thoroughly blended, resulting in a light and fluffy filling.
Step 5. Fill the crust: Spoon the pumpkin pie filling into the cooled crust. Refrigerate, exposed, for 4 to 12 hours.
Step 6. Prepare the whipped cream: Whisk heavy cream, powdered sugar, and a pinch of salt until medium-stiff peaks develop. Dollop the whipped cream on top of the pumpkin chiffon pie, and present it.
Eggs Information
Cooking the egg yolks enables them to reach the right temperature and become thick without getting scrambled. However, the egg whites in the meringue blend are not cooked; we suggest using pasteurized egg whites if raw egg whites pose a concern.
Variants
The most enjoyable aspect of pumpkin chiffon pie lies in its crust and topping. Instead of a gingersnap crust, you can opt for a traditional graham cracker crust. Alternatively, you can use any cookie or cracker for a crumb base. A chocolate crust would be wonderful for a black-bottom pumpkin pie twist.
To enhance the flavor, consider preparing a cinnamon whipped cream or sprinkling crushed toffee candy on top. Beautiful and tasty, roasted and candied pumpkin seeds would be delightful.
Storing Pumpkin Chiffon Pie
Pumpkin chiffon pie can be stored in the refrigerator for 3 to 4 days, although the whipped cream might start to lose its volume after the initial 24 hours. If you’re preparing this more than 12 hours ahead, you might want to wait to add the whipped cream until right before serving.
We advise against freezing pumpkin chiffon pie. As it melts, the soft filling will lose much of its lightness and collapse.
Additional Traditional Pie Recipes
Craving delicious pies? We adore these as well:
- Cranberry-Apple Tart
- Traditional Sweet Potato Pie
- Southern Buttermilk Tart
- Coconut Cream Tart
- Peanut Butter Dessert
- Traditional Vinegar Pie
Fixings
- 1 9 in.baked baked good shell
- 1 tablespoon gelatin powder (like Knox)
- 3 entire eggs, isolated
- 1⁄2 cup pressed earthy colored sugar
- 1 1⁄4 cups canned pumpkin (not pumpkin pie filling)
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄2 cup white sugar
- Cool Whip (discretionary)
Guidelines
Put the gelatin to absorb 1/4 cup cold water.
Beat the egg yolks in a twofold kettle, and add earthy colored sugar, pumpkin, milk, and salt and flavors to it.
Cook and mix this over stewing water till it thickens.
Add the drenched gelatin until it breaks down.
Eliminate from the oven and chill till filling begins to set.
(I put the pot in ice water).
Whip the 3 egg whites till solid however not dry.
Gradually add the 1/2 cup white sugar, then overlap into pumpkin blend.
Fill pie shell and chill a few hours.
Present with Cool Whip. Appreciate it !!!Potato-salad-with-sweet-onion-dressing.
Pumpkin Chiffon Pie VIDEO
