Description

A lighter, airier take on classic pumpkin pie, this pumpkin chiffon pie combines warm spices, pumpkin puree, and whipped egg whites for a fluffy, mousse-like holiday dessert.

Ingredients

1 deep dish 9-inch pie shell, pre-baked

1 envelope unflavored gelatin (1 tablespoon)

2/3 cup packed light brown sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 1/4 cups (10 oz) canned or freshly cooked pumpkin puree

3 large egg yolks

1/2 cup milk

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

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Instructions

In a saucepan, combine gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Set saucepan in cold water bath to cool until mixture slightly mounds when dropped from a spoon.
In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
Gently fold cooled pumpkin mixture into beaten egg whites until fully combined.
Pour filling into pre-baked pie shell and refrigerate at least 2 hours until fully set.
Keep chilled until ready to serve. Garnish with whipped cream and a sprinkle of cinnamon if desired.

Notes

For extra flavor, add a splash of vanilla extract to the filling.

Top with whipped cream, cinnamon, or candied pecans before serving.

A graham cracker crust can be used instead of pastry crust for a sweeter variation.

Chill overnight for best texture and firmness.

Do not freeze—texture will be affected.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Stovetop + Refrigeration
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28g
Sodium: 240mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg