Pumpkin Chiffon Pie is a light and airy version of the traditional pumpkin pie, perfect for those who prefer a fluffier texture. This dessert features a silky filling made from pumpkin puree and a gelatin mixture, whipped into a frothy consistency with beaten egg whites and heavy cream. The delicate filling is poured into a pre-baked pie crust and chilled until set. This pie is usually topped with whipped cream and a sprinkle of cinnamon or nutmeg, offering a delightful alternative to the denser, classic pumpkin pie.
Ingredients:
- 1 pre-baked pie crust
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 3/4 cup granulated sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3 large eggs, separated
- 2/3 cup milk
- 1 1/4 cups pumpkin puree
- 1/2 cup heavy whipping cream
Instructions:
- Soften gelatin in cold water.
- Combine 1/2 cup sugar, salt, spices, egg yolks, milk, and pumpkin in a saucepan. Cook over medium heat, stirring until thickened. Remove from heat.
- Stir in gelatin until dissolved.
- Beat egg whites to soft peaks, gradually adding remaining sugar. Fold into pumpkin mixture.
- Whip cream to stiff peaks, fold into filling.
- Pour into crust, chill until set.
- Garnish with whipped cream and spices before serving.
Enjoy this Pumpkin Chiffon Pie as a festive and lighter dessert option during the holiday season!
