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–+ servings
Rich pumpkin pie with whipped cream and a flaky crust, baked to perfection.

Pumpkin Chiffon Pie

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 397 kcal

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.
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  • 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.
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  • Remove the saucepan from heat and stir in the softened gelatin until dissolved. Allow the mixture to cool to room temperature.
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  • 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.
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  • Gently fold the cooled pumpkin mixture into the beaten egg whites until well combined.
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  • Pour filling into pre-baked crust. Refrigerate for at least 4 hours until firm.
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  • In a medium bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form.
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  • Spread the whipped cream over the chilled pie before serving.
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Nutrition

Calories: 397kcalCarbohydrates: 145gProtein: 18gFat: 72gSaturated Fat: 26gSodium: 1034mgFiber: 8g
Keyword Pumpkin Chiffon Pie
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