Try Pumpkin Chiffon Pie for a light, airy twist on a classic.
One year, a family member requested pumpkin chiffon pie for her birthday instead of the usual cake, and it threw us a little. It was the middle of spring. Pumpkin pie in May? She held her ground, however, and said it was one of her favorite desserts, and why should we only enjoy it in November after a big Thanksgiving meal? Well, nobody could argue with that logic, so pumpkin chiffon pie it was, complete with lit birthday candles. Everyone enjoyed it, even if it did seem a little out of season!
A pie so good you want it on your birthday? Let’s discuss. Pumpkin chiffon pie is an airy, pillowy version of classic pumpkin pie. Some things that are the same between the two pies: They both use puréed pumpkin, fall spices, eggs, and sugar. However, pumpkin chiffon gets its quintessential light texture from the addition of unflavored gelatin and by separating the eggs into yolks and whites. The whites are beaten until soft peaks form and then added separately to the pumpkin pie filling. Finally, a big difference is that you pour the cooked filling into a pre-baked pie shell and refrigerate it, instead of baking the filling and the crust together.
You will love the light, airy texture of pumpkin chiffon pie. It’s still wonderfully sweet and full of autumnal pumpkin flavor. One of the best things about it is that you can make it a few days ahead of serving, which is great during the busy holiday season. Chill time is built into the recipe, and it keeps well in the fridge. Pumpkin chiffon pie is a lovely variation on the classic, and you may just find that your family prefers it (or even requests it as a birthday treat out of season)!
What’s chiffon?
If you’re new to pumpkin chiffon pie, you may be wondering about the “chiffon” part of the name. In textiles, chiffon is a type of light, gauzy fabric. In baking, chiffon cake or pie is a very light, airy dessert. The lightness is usually thanks to beaten egg whites, or in the case of pies, beaten egg whites plus the addition of gelatin. The texture is never heavy or dense, and each bit should nearly melt on your tongue. Other examples include vanilla or Earl Grey chiffon cakes and lemon chiffon pie.
How do I store leftovers?
Store leftover pumpkin chiffon pie in the refrigerator. Store the whipped cream separately if possible. If you’ve already spread it over the pie, simply tent the plastic wrap with toothpicks stuck into the whipped cream and seal tightly around the crust. Wrapped well, the pie will keep for 3-4 days in the refrigerator, which also makes it a great make-ahead option for the holidays. Freezing is not recommended.
Serving suggestions
Pumpkin chiffon pie is delicious made with a traditional flour pie crust. However, my family enjoys it as well with a graham cracker or gingersnap crust. Graham cracker crusts are widely available in the baking aisles of most supermarkets if you prefer to purchase one and use it as an easy shortcut.
While pumpkin chiffon pie can certainly be enjoyed year-round, it does go exceptionally well with seasonal items in the fall. Serve after Thanksgiving dinner or a family get-together in the autumn. If you need other desserts to go with it, consider an Apple Crisp or Gingerbread Cake. A stunning Apple Upside-Down Cake also pairs well with this pie.
Pumpkin Chiffon Pie
Ingredients
- 1 envelope unflavored gelatin about 2 1/2 teaspoons
- 3 1/2 tablespoons cold water
- 3 large eggs separated
- 1 cup granulated sugar divided
- 2 cups canned pumpkin purée not pumpkin pie filling
- 1/2 cup whole milk
- 3/4 teaspoon ground cinnamon
- 2 pinches ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 9-inch pre-baked pie crust
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
Instructions
- In a small bowl, sprinkle the gelatin over the cold water. Set aside to soften.
- In a medium saucepan, mix egg yolks, 1/2 cup sugar, pumpkin purée, milk, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Do not boil.
- Remove the saucepan from heat and stir in the softened gelatin until dissolved. Allow the mixture to cool to room temperature.
- In a separate bowl, whip the egg whites until soft peaks form. Then, gradually add 1/2 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the cooled pumpkin mixture into the beaten egg whites until well combined.
- Pour filling into pre-baked crust. Refrigerate for at least 4 hours until firm.
- In a medium bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form.
- Spread the whipped cream over the chilled pie before serving.
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