PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie is a light and airy twist on the classic pumpkin pie. With its delicate, mousse-like filling made from pureed pumpkin, eggs, and whipped cream, it has the perfect balance of creamy texture and a hint of spice. The chiffon texture is achieved by folding in beaten egg whites, making the pie feel less dense and rich compared to traditional versions. The crisp graham cracker crust adds the perfect crunch, complementing the smooth and flavorful pumpkin filling. This pie is a perfect choice for holiday dinners or any time you’re craving a lighter, more refreshing pumpkin dessert.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

For the filling:

• 1 (15 oz) can pumpkin puree
• 1 cup heavy cream
• 3/4 cup sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water

For the topping:

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until the crust is set and slightly golden. Remove from the oven and let it cool completely.
2. Make the filling: In a medium saucepan, whisk together the pumpkin puree, sugar, eggs (egg yolks only), vanilla, cinnamon, ginger, and nutmeg over medium heat. Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let it sit for about 5 minutes to bloom. Afterward, heat it in the microwave for 10-15 seconds or until completely dissolved. Stir the dissolved gelatin into the pumpkin mixture and set aside to cool slightly.
4. Beat the egg whites: In a separate mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gently fold the egg whites into the cooled pumpkin mixture in batches, being careful not to deflate the whipped egg whites too much.
5. Assemble the pie: Pour the pumpkin chiffon filling into the cooled graham cracker crust. Smooth the top with a spatula and refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to fully set.
6. Make the topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled pie.
7. Serve: Slice and serve the pie chilled, garnished with extra cinnamon or nutmeg if desired.

Pumpkin Chiffon Pie offers a lighter, fluffier alternative to the traditional pumpkin pie, with all the warm, comforting flavors of fall. The airy filling and crunchy graham cracker crust make for a delightful dessert that’s both refreshing and indulgent.