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Pumpkin Chiffon Pie

Part 1 of 3 part series “Pumpkin Pie Possibilities”. Click here for Part 2, click here for Part 3.

My all-time favorite pumpkin pie, Chiffon outmaneuvers a regular custard pumpkin in addition to any other specialty pumpkin pies on the planet. It’s simple and light but with the same spices and holiday flavor. The most frequent comment about this pie is that once you try it you’ll never return to a traditional pumpkin unless to be a well-mannered guest. It doesn’t require baking and can be made the day before and kept chilled in the fridge until serving time. For the story of my introduction to Pumpkin Chiffon Pie, click here.

Prep Time: 20 Minutes | Inactive Time: 5 Hours | Cook Time: 5 Minutes | Yield: 8 servings | Difficulty: Moderate

The Sauce-Pumpkin Filling
1 envelope unflavored Gelatin
1/2 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Allspice
1/4 tsp Ginger
1/4 tsp Freshly Ground Nutmeg
1/2 tsp Salt
1 cup pumpkin puree
3/4 cup Milk
2 Egg Yolks

The Sauce-Meringue
2 Eggs Whites
1/4 cup Sugar

The Sauce-Whipped Cream for Filling
1/2 cup Heavy Cream

The Sauce-Whipped Cream for Topping
1 cup Heavy Cream
1 tsp Vanilla
2 Tbsp Powdered Sugar

The Rest-Chiffon Pie
1 9-inch Graham Cracker Crust ;)

Preparation Instructions
Pumpkin Filling
1. In a small sauce pan, combine gelatin,

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1/2 cup sugar, cinnamon, allspice, ginger, nutmeg and salt.

2. Separate the eggs by putting the whites in the electric mixer bowl and the yolks in the sugar/spice mixture.

3. Add the pumpkin and milk to the sugar/spice mixture then whisk to combine.

4. Turn on the heat to medium high and whisk constantly until the mixture comes to a full boil, about 5 minutes. Take off the heat.

5. Chill until partially set, about 1 hour, stirring twice.

6. About 10 minutes before the pumpkin mixture is ready, beat eggs whites to soft peaks then gradually add 1/4 cup sugar and beat to stiff peaks.

Whipped Cream for Filling
7. Whip the heavy cream until it is light and fluffy. ;)

Chiffon Pie
8. In a large bowl, fold together the pumpkin mixture, meringue and whipped cream.

9. Mound into the crust and chill for 4-5 hours until set.

Whipped Cream for Topping
10. Whip 1 cup of heavy cream with vanilla to soft peaks. Continue beating gradually adding the powdered sugar until it holds shape. Serve pie with a dollop of whipped cream.

;) Graham Cracker Crust—To make a homemade crust combine 1 3/4 cups of graham cracker crumbs, 1/4 cup sugar and 6 tablespoons of melted butter. Press into the bottom and up the sides of a pie dish. Bake at 400 degrees for 5 minutes then cool completely.
;) Whipped Cream—To increase the volume, put the bowl and beaters in the fridge to chill while making the filling. Keep the cream in the fridge just until whipping.

Dish Designer
• Exchange allspice for cloves.
• Exchange cinnamon, ginger, allspice and nutmeg for 1 ½ teaspoon of pumpkin pie spice.
• Exchange graham crackers for ginger snaps in the homemade crust.

Inspiration—Better Homes and Gardens
sauces over under and through

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8 Responses to Pumpkin Chiffon Pie

  1. Russell November 9, 2011 at 11:07 am #

    I’m Helen’s son and I would just like to say that I love this pie. I suggest looking into the link where my mom explains how she was introduced to this recipe. But I had a relatively similar experience with pumpkin pie when I was younger. Mind you that since she found this recipe before I was born it was never an issue. But basically I didn’t like pumpkin pie and would not eat it. This on the other hand I could probably engulf half the pie in one sitting without even blinking ON TOP of eating the thanksgiving dinner. A+ recipe good stuff here.

    • helenhorton November 9, 2011 at 2:31 pm #

      Next time we get together let’s make a Pumpkin Chiffon Pie for dessert. Already looking forward to it. Mom

  2. Audrey November 21, 2011 at 10:11 am #

    I’m Helen’s daughter and this pumpkin pie recipe is definitely my favorite. I echo Russell’s comments.

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