Pumpkin Chiffon Pie: A Light and Elegant Fall Dessert 🍂🥧
If you’re looking for a dessert that combines the rich, spiced flavors of fall with an airy, melt-in-your-mouth texture, this Pumpkin Chiffon Pie is the perfect choice. Featuring a gingersnap crust and a fluffy pumpkin filling with hints of orange zest, this pie is a showstopper for any autumn gathering.
🍴 Ingredients
Crust
- 1 1/2 cups finely ground gingersnaps (30-40 cookies)
- 1/4 cup unsalted butter, melted
- 2 Tbsp granulated sugar
- 1/4 tsp kosher salt
Filling
- 4 large eggs, separated
- 2 Tbsp tap water
- 2 1/2 tsp unflavored gelatin (from 2 envelopes)
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 3/4 tsp kosher salt
- 1 (15-oz.) can pumpkin puree
- 1/2 tsp grated orange zest
Topping
- 1 1/2 cups heavy whipping cream
- 2 Tbsp powdered sugar
- 1/4 tsp kosher salt
🥄 Directions
1️⃣ Prepare the Crust
- Preheat oven to 350°F.
- Combine gingersnap crumbs, melted butter, 2 Tbsp sugar, and 1/4 tsp salt in a bowl. Stir until the mixture resembles wet sand.
- Press the mixture into a 9 1/2-inch deep-dish pie plate, covering the bottom and sides evenly.
- Bake for 8–10 minutes, until fragrant and lightly toasted. Let cool on a wire rack.
2️⃣ Make the Gelatin Mixture
- Separate egg yolks and whites into two bowls.
- In a medium saucepan, whisk together water, gelatin, egg yolks, milk, 2/3 cup sugar, pumpkin pie spice, and 3/4 tsp salt.
- Cook over medium-low heat, whisking constantly, until thickened, about 10–12 minutes. Remove from heat.
3️⃣ Incorporate Pumpkin and Orange Zest
- Whisk pumpkin puree and orange zest into the gelatin mixture until smooth.
- Pour the mixture into a large heatproof bowl and cool to room temperature, about 30 minutes.
4️⃣ Beat Egg Whites
- Beat egg whites on high speed with a mixer until soft peaks form (about 2 minutes). Add the remaining 1 Tbsp sugar and beat until stiff peaks form.
5️⃣ Fold Egg Whites into Pumpkin Mixture
- Gently stir 1/2 cup of the beaten egg whites into the cooled pumpkin mixture to lighten it.
- Carefully fold in the remaining egg whites until fully incorporated and fluffy.
6️⃣ Fill and Chill
- Pour the filling into the cooled gingersnap crust and smooth the top.
- Refrigerate uncovered for at least 4 hours, or up to 12 hours, until the filling is set.
7️⃣ Make the Whipped Cream
- Beat heavy cream, powdered sugar, and 1/4 tsp salt on medium-high speed until medium-stiff peaks form (about 2–3 minutes).
8️⃣ Decorate and Serve
- Spoon or pipe whipped cream onto the pie, leaving a small border of pumpkin exposed. Slice and serve immediately.
💡 Pro Tips
- Perfect the Crust: Use finely ground gingersnap crumbs for a uniform texture.
- Patience is Key: Allow the pie to chill completely for the filling to set properly.
- Custom Spice Blend: For a personal touch, replace pumpkin pie spice with your favorite combination of cinnamon, nutmeg, and cloves.
- Sharp Slices: Run a knife under hot water and dry it between cuts for clean, neat slices.
FAQs
1. Can I use a pre-made crust?
Yes! A store-bought graham cracker crust or gingersnap crust works as a quick alternative.
2. Can I make this pie ahead of time?
Absolutely! Prepare the pie a day ahead and store it in the refrigerator without the whipped cream topping. Add the whipped cream just before serving.
3. What if I don’t have gingersnaps?
Crushed graham crackers or digestive biscuits with a dash of cinnamon can work as substitutes.
Common Mistakes and Solutions
Mistake 1: Runny Filling
- Solution: Ensure the gelatin mixture is cooked long enough to thicken and the pie is chilled for at least 4 hours.
Mistake 2: Overbeaten Egg Whites
- Solution: Beat egg whites just until stiff peaks form. Overbeating can cause them to lose volume.
Mistake 3: Crumbly Crust
- Solution: Press the crust mixture firmly into the pan and bake for a few minutes to ensure it holds together.
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