Classic Pumpkin Chiffon Pie
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Servings
- 1 9-inch pie
Categories
- Dessert
- American
- Medium
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This classic, tried and true recipe for Pumpkin Chiffon Pie produces a light and airy, melt in your mouth alternative to classic pumpkin pie!
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Ingredients
- 1 9 inch pie pastry shell
- 1 tablespoon of gelatin
- 1/4 cup of cold water
- 1 1/2 cups of pumpkin puree
- 1 cup of brown sugar
- 3 eggs (yolks and whites separated - both will be used)
- 1/2 teaspoon of ginger
- 1 tablespoon of cinnamon
- 1/4 teaspoon of allspice
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
- 1 tablespoon of orange or lemon zest (grated peel)
- 1/2 cup of heavy cream
Instructions
Pre-bake pastry shell and chill before filling
Soften gelatin in cold water
Combine pumpkin, spice, brown sugar, beaten egg yolks and salt in a double boiler.
Cook over near boiling water until thickened, stirring constantly.
Add softened gelatin, stir until dissolved.
Remove from heat and chill until mixture begins to set.
Beat egg whites until stiff - but not dry.
Beat in white sugar.
Fold in zest.
Pour into shell.
Chill and serve with whipped cream.
