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–+ servings
delicious pumpkin dessert recipe

Pumpkin Chiffon Pie

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Pie pan
  • 1 Mixing bowl
  • 1 Saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 envelope unflavored gelatin
  • 3 large egg yolks
  • 1 cup milk
  • 1 1/4 cup canned pumpkin puree
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1 pre-baked pie crust

Instructions
 

  • In a saucepan, whisk together sugar, salt, cinnamon, ginger, nutmeg, and gelatin.
  • Stir in egg yolks and milk, and cook over medium heat until the mixture thickens.
  • Remove from heat and add pumpkin puree, mixing well.
  • Allow the mixture to cool for about 30 minutes.
  • In a mixing bowl, beat egg whites until stiff peaks form.
  • Gently fold the egg whites into the cooled pumpkin mixture using a rubber spatula.
  • Pour the pumpkin mixture into the pre-baked pie crust.
  • Refrigerate the pie for at least 4 hours until set.
  • Before serving, optionally top with whipped cream.

Notes

For best results, ensure the egg whites are at room temperature before beating to achieve optimal volume. Additionally, when folding the egg whites into the pumpkin mixture, use gentle motions to maintain the airy texture of the chiffon. If desired, garnish with a sprinkle of ground cinnamon or nutmeg for extra flavor.
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