Name: Pumpkin Chiffon Pie Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 3 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1¼ cups graham cracker crumbs; 1 tsp ground cinnamon; 3 tbsp white sugar; 6 tbsp butter; ¼ cup cold water; 1 tbsp gelatin; 1¼ cups pumpkin; 3 egg yolks; ½ cup white sugar; ½ cup milk; ½ tsp salt; ¼ tsp ground ginger; ¼ tsp ground cinnamon; ½ cup white sugar; 1 tsp vanilla extract; 3 egg whites

Looking for a dessert that showcases the flavors of fall? This pumpkin chiffon pie recipe perfectly blends the creamy richness of pumpkin with the light, airy texture of chiffon. The result is a dessert that's delightfully balanced in flavor and texture. A graham cracker crust adds a crunchy contrast, while a dash of cinnamon provides a hint of warmth. It's an ideal treat for Thanksgiving or any autumn gathering.

Photos of Pumpkin Chiffon Pie Recipe

Most of the ingredients needed for this recipe are likely already in your pantry. However, there are a couple you might need to add to your shopping list. One of them is pumpkin. You can use fresh pumpkin, but canned pumpkin is just as good and saves some time. Another one is gelatin, which is used to achieve the pie's characteristic light, fluffy texture. This can be found in the baking aisle of most supermarkets.

Ingredients for Pumpkin Chiffon Pie

Graham cracker crumbs: These serve as the base for your pie crust. They add a slightly sweet, gritty texture that balances the smooth chiffon filling.

Ground cinnamon: This spice gives the pie a warm, spicy note. It's a classic pairing with pumpkin.

White sugar: This sweetens the pie without overpowering the other flavors.

Butter: It binds the crust ingredients together and adds a rich flavor.

Cold water: This is used to dissolve the gelatin.

Gelatin: This helps the chiffon filling set and achieve its light, airy texture.

Pumpkin: The star of the pie, it provides a creamy texture and distinctive fall flavor.

Egg yolks: These add richness to the filling.

Milk: This adds creaminess to the pumpkin mixture.

Salt: A small amount enhances the pie's overall flavor.

Ground ginger: This gives the pie a subtle warm, spicy kick.

Vanilla extract: It adds depth of flavor to the filling.

Egg whites: When beaten, they add volume and lightness to the chiffon filling.

One reader, Bone Chin says:

This pumpkin chiffon pie recipe is a game-changer! The crust is perfectly crunchy, and the chiffon filling is light and fluffy. The blend of spices gives it a delightful flavor. It's a must-try for any pumpkin pie lover. I can't wait to make it again for the holidays!

Bone Chin

Techniques Required for Making Pumpkin Chiffon Pie

Prepare the crust: Mix graham cracker crumbs, cinnamon, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill for about 30 minutes until the crust is firm.

Soften the gelatin: Pour water into a bowl, sprinkle the gelatin over the water, and allow it to soften for about 5 minutes.

Cook the pumpkin mixture: Combine pumpkin, egg yolks, sugar, milk, salt, ginger, and cinnamon in a saucepan. Heat the mixture over medium-low heat until it almost reaches a simmer. Cook until thickened, stirring constantly for about 5 minutes.

Dissolve the gelatin: Stir the softened gelatin and water into the pumpkin mixture until the gelatin is dissolved. Remove the mixture from the heat.

Beat the egg whites: In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually beat in sugar and vanilla extract until the mixture is glossy.

Folding the egg whites: Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust.

Chill the pie: Chill the pie for several hours or overnight before serving.

How To Make Pumpkin Chiffon Pie

Serve a delightful no-bake dessert with this pumpkin chiffon pie. It comes with a graham cracker crust and a rich cinnamon-ginger spiced filling.

Preparation: 30 minutes

Cooking: 5 minutes

Chill Time: 3 hours

Total: 3 hours 35 minutes

Serves:

Ingredients

1¼cupsgraham cracker crumbs,finely crushed
1tspground cinnamon
3tbspwhite sugar
6tbspbutter,melted
¼cupcold water
1tbspgelatin,unflavored
1¼cupspumpkin,pureed
3egg yolks
½cupwhite sugar
½cupmilk
½tspsalt
¼tspground ginger
¼tspground cinnamon
½cupwhite sugar
1tspvanilla extract
3egg whites

Instructions

Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl.
Press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill for about 30 minutes until the crust is firm.
Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes.
Combine the pumpkin, egg yolks, ½ cup of sugar, milk, salt, ginger, and ¼ teaspoon of cinnamon in a saucepan, and mix until smooth.
Heat the mixture over medium-low heat until it almost reaches a simmer. Cook until thickened, stirring constantly for about 5 minutes.
Stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in ½ cup of sugar and the vanilla extract until the mixture is glossy.
Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust.
Chill several hours or overnight.

Nutrition

Calories: 273.71kcal
Fat: 12.67g
Saturated Fat: 6.70g
Trans Fat: 0.44g
Monounsaturated Fat: 3.49g
Polyunsaturated Fat: 1.64g
Carbohydrates: 37.27g
Fiber: 0.50g
Sugar: 31.75g
Protein: 3.93g
Cholesterol: 79.22mg
Sodium: 233.48mg
Calcium: 45.83mg
Potassium: 119.57mg
Iron: 0.70mg
Vitamin A: 176.38µg
Vitamin C: 1.65mg

Technique Tip for Perfect Pumpkin Chiffon Pie

When folding the egg whites into the pumpkin mixture, it's crucial to do this gently and gradually. This helps to maintain the airiness of the egg whites, which contributes to the light, fluffy texture of the chiffon pie. Using a rubber spatula, cut down through the middle of the mixture, then slide the spatula under the mixture along the curve of the bowl, and fold it over. Rotate the bowl slightly and repeat this process until the ingredients are just combined. Overmixing can deflate the egg whites, resulting in a denser pie.

Time-Saving Tips for Making This Recipe

Prepare the crust: Use store-bought graham cracker crust to save time and effort.

Chill while multitasking: While the crust is chilling, work on preparing the filling to maximize efficiency.

Quick dissolve: Use instant gelatin for a faster setting process.

Whipped cream shortcut: Save time by using pre-made whipped cream for topping.

Make ahead: Prepare the pie a day in advance to allow ample chilling time.

Substitute Ingredients For Pumpkin Chiffon Pie Recipe

graham cracker crumbs - Substitute with digestive biscuits: Digestive biscuits have a similar texture and flavor to graham crackers, making them a suitable substitute for making the pie crust.
gelatin - Substitute with agar agar: Agar agar is a plant-based alternative to gelatin, and it can be used in a 1:1 ratio as a gelling agent in the pie filling.
pumpkin - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to pumpkin and can be used as a substitute in the pie filling.
egg yolks - Substitute with 1/4 cup silken tofu per egg yolk: Silken tofu can provide a creamy texture and binding properties similar to egg yolks in the pie filling.
milk - Substitute with coconut milk: Coconut milk can add a rich and creamy texture to the pie filling, and it complements the flavors of the other ingredients.
egg whites - Substitute with aquafaba (chickpea brine): Aquafaba can be whipped into stiff peaks and used as a vegan alternative to egg whites for creating a light and airy texture in the pie topping.

Best Way to Present This Delightful Dessert

Elevate the crust: Create a delicate and thin graham cracker crust that provides a sturdy base for the pie without overwhelming the delicate flavors of the filling.
Garnish with whipped cream: Top the pie with a dollop of freshly whipped cream, delicately flavored with a hint of vanilla, to add a touch of elegance and richness to each slice.
Incorporate seasonal elements: Integrate seasonal spices and flavors, such as nutmeg or cloves, to enhance the autumnal essence of the pie and create a memorable dining experience.
Artful plating: Use a decorative pie plate or dish to present the pie, and consider adding a sprinkle of cinnamon or a dusting of powdered sugar for an artistic touch.
Accompany with a side: Pair the pie with a complementary element, such as a small scoop of vanilla bean ice cream or a drizzle of caramel sauce, to add depth and contrast to the dessert.

Essential Tools for Making Pumpkin Chiffon Pie

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, pureeing, and mixing ingredients. It is ideal for quickly and efficiently processing the graham cracker crumbs for the pie crust.
Mixing bowl: A mixing bowl is an essential kitchen tool used for combining and mixing ingredients. It is used for mixing the graham cracker crumbs, cinnamon, sugar, and melted butter to create the pie crust.
9-inch pie plate: A 9-inch pie plate is a round, shallow dish used for baking and serving pies. It is used to press the graham cracker crust mixture and create the base for the pumpkin chiffon pie.
Saucepan: A saucepan is a deep cooking vessel with a handle and often a lid, used for cooking and heating ingredients. It is used to cook and thicken the pumpkin filling for the chiffon pie.
Electric mixer: An electric mixer is a kitchen appliance used to mix, beat, and whip ingredients. It is used to beat the egg whites with sugar and vanilla extract until they form soft peaks for the chiffon pie filling.

How To Store and Freeze Pumpkin Chiffon Pie

Allow the pumpkin chiffon pie to cool completely before storing or freezing. This will help maintain its texture and prevent condensation from forming on the surface.
To store the pie in the refrigerator, cover it loosely with plastic wrap or aluminum foil. The pie will keep well in the fridge for up to 3-4 days.
If you want to freeze the pumpkin chiffon pie, follow these steps:
- Place the cooled pie on a baking sheet and freeze it until it's firm, about 2-3 hours.
- Once the pie is frozen, wrap it tightly with plastic wrap, ensuring that no air pockets remain. Then, wrap it again with aluminum foil for an extra layer of protection against freezer burn.
- Label the wrapped pie with the date and store it in the freezer for up to 1 month.
To thaw the frozen pumpkin chiffon pie:
- Remove the pie from the freezer and place it in the refrigerator overnight to thaw gradually. This will help prevent the crust from becoming soggy and the filling from separating.
- Once thawed, remove the wrapping and let the pie sit at room temperature for about 30 minutes before serving to allow the flavors to develop.
Note: Avoid refreezing the pumpkin chiffon pie once it has been thawed, as this can negatively impact its texture and flavor.

Random Fact about Pumpkin Chiffon Pie

The pumpkin chiffon pie is a delightful dessert that combines the rich flavors of pumpkin with a light and airy texture. It's a perfect treat for the fall season, and its unique combination of spices and ingredients makes it a standout dish for any holiday gathering.

Is Making Pumpkin Chiffon Pie at Home Economical?

This pumpkin chiffon pie recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields a delicious dessert that can serve a family of four. The approximate cost for the ingredients is around $10, making it an affordable option. The overall verdict for this recipe would be an 8/10 for its balance of cost and flavor.

Is Pumpkin Chiffon Pie Healthy or Unhealthy?

The pumpkin chiffon pie recipe, while delicious, is not particularly healthy due to several factors:

The crust is made with graham cracker crumbs, butter, and sugar, which are high in calories and saturated fat.
The filling contains a significant amount of sugar, contributing to the overall calorie count and potentially leading to blood sugar spikes.
The recipe uses whole milk and egg yolks, which are sources of saturated fat and cholesterol.

However, the recipe does incorporate some nutritious ingredients, such as pumpkin, which is rich in fiber, vitamins, and minerals. The use of gelatin also adds a small amount of protein to the dish.

To make this recipe healthier, consider the following modifications:

Replace the graham cracker crust with a whole-wheat or nut-based crust to increase fiber and reduce refined carbohydrates.
Reduce the amount of sugar in both the crust and the filling, or use a natural sweetener like maple syrup or honey.
Substitute whole milk with low-fat or non-dairy alternatives, such as almond or coconut milk.
Use only egg whites instead of whole eggs to decrease the cholesterol content.
Increase the amount of pumpkin in the filling to boost the nutritional value and fiber content.
Add a dollop of Greek yogurt on top for a protein-rich and lower-calorie alternative to whipped cream.

By making these adjustments, you can create a more balanced and nutritious version of the pumpkin chiffon pie while still maintaining its delightful taste and texture.

Editor's Thoughts on This Delectable Pumpkin Dessert

The pumpkin chiffon pie recipe is a delightful twist on the classic pumpkin pie. The combination of the light and airy chiffon filling with the spiced graham cracker crust creates a harmonious balance of flavors and textures. The incorporation of gelatin adds a smooth and silky consistency to the filling, while the whipped egg whites provide a luscious, mousse-like texture. The pie is a perfect blend of comforting fall flavors and elegant, delicate structure. It's a sophisticated dessert that will impress any guest and elevate your holiday table.

Enhance Your Pumpkin Chiffon Pie Recipe with These Unique Side Dishes:

Mashed Potatoes: Whipped sweet potatoes with a hint of cinnamon and nutmeg, topped with a marshmallow and pecan streusel.

Roasted Vegetables: Colorful medley of roasted butternut squash, Brussels sprouts, and carrots, drizzled with a balsamic glaze and sprinkled with fresh thyme.

Grilled Chicken: Juicy grilled chicken marinated in a tangy pumpkin spice and maple glaze, served with a side of cranberry and orange quinoa pilaf.

Other Alternative Recipes Similar to Pumpkin Chiffon Pie

Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The combination of butternut squash, onions, and warming spices creates a delicious and nutritious dish.

Honey Mustard Glazed Salmon: This flavorful and juicy salmon dish is a crowd-pleaser. The tangy honey mustard glaze pairs perfectly with the tender and flaky salmon fillets, creating a dish that is both elegant and easy to make.

Mixed Berry Crisp: This sweet and tangy dessert is a great way to showcase the vibrant flavors of fresh berries. The crispy oat topping adds a delightful crunch to the juicy and tender berries, creating a perfect balance of textures and flavors.

Suggested Appetizers and Main Courses to Complement Pumpkin Chiffon Pie

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.

Spinach and Artichoke Dip: Whip up a creamy and cheesy spinach and artichoke dip for a crowd-pleasing appetizer. Serve with crispy tortilla chips or toasted bread for a comforting and satisfying start to your gathering.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender pieces of chicken with a rich and velvety Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.

Beef Stroganoff: Whip up a hearty and flavorful dish by sautéing strips of beef with onions and mushrooms, then simmering them in a luscious sour cream sauce. Serve the beef stroganoff over a bed of buttery egg noodles for a classic and comforting dinner option.

Why trust this Pumpkin Chiffon Pie Recipe:

This recipe for pumpkin chiffon pie is a delightful and indulgent dessert that will surely impress your guests. The combination of pumpkin, cinnamon, and ginger creates a warm and comforting flavor profile. The use of gelatin ensures a smooth and creamy texture, while the incorporation of egg whites adds a light and airy quality. The meticulous steps and precise measurements guarantee a perfect result. Trust in the expertise of this recipe to create a show-stopping dessert that will be the highlight of any gathering.

Want to share your experience making this Pumpkin Chiffon Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I use a different type of crust for the pumpkin chiffon pie?

Yes, you can use a different type of crust if you prefer. A traditional pie crust or a cookie crust would work well with the pumpkin chiffon filling.

Can I substitute canned pumpkin with fresh pumpkin?

Yes, you can substitute canned pumpkin with fresh pumpkin. Simply cook and puree the fresh pumpkin until smooth before using it in the recipe.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. It's actually best to make it the day before you plan to serve it, as it needs several hours to chill and set properly.

Can I use something other than gelatin to set the filling?

Yes, you can use agar-agar as a vegetarian alternative to gelatin. Follow the instructions on the agar-agar package for the appropriate substitution ratio.

Can I freeze the pumpkin chiffon pie?

It's not recommended to freeze the pumpkin chiffon pie as the texture of the filling may change. It's best enjoyed fresh or refrigerated for a few days.