Fall…Thanksgiving…Christmas… Wow! It seems to take forever for Fall to arrive. When it does arrive I feel excited, happy and overwhelmed all at the same time. As soon as I start making and sharing Fall recipes, I realize that Thanksgiving is not far off. Then I start making Thanksgiving recipes and realize that Christmas is right around the corner. I have so many recipes to share and never enough time!!
Well anyhow it’s still Fall and Thanksgiving is still two weeks away, so that means I can still post pumpkin recipes. Right? Please tell me that you’re not tired of pumpkin recipes. Don’t worry I’ll be moving on soon.
Hey listen… if you love Pumpkin Pie, you’re gonna love this Pumpkin Chiffon Pie. Wanna know the difference between this pie and regular Pumpkin Pie? Well here’s your answer…
Regular Pumpkin Pie gets baked in the oven, whereas Pumpkin Chiffon Pie doesn’t. All you need to do is pre-bake an empty 9″ deep dish pie crust, combine your ingredients in a pan and cook over medium heat until it comes to a boil and allow it to cool.
Regular Pumpkin Pie doesn’t have beaten egg whites added. Pumpkin Chiffon Pie does. This is what gives this pie its creamy light texture. It still has all the flavor of that warmly spiced Pumpkin Pie but just not as dense and heavy. All you do is whip some egg whites until they’re stiff and fold them into the cooked pumpkin filling.
Then you just pour the cooled filling into an empty pre-baked pie crust and refrigerate for a few hours. Here’s the pie crust recipe I used for this pie, Aunt Elsie’s Flaky Pie Crust You can use your own recipe or a store bought pie crust as well.
Happy Holiday Baking!
- 1 deep dish 9 inch pie shell, pre baked*
- 1 envelope unflavored gelatin (1 tablespoon)
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/4 cups canned or freshly cooked pumpkin puree, 10 ounces
- 3 large egg yolks
- 1/2 cup milk
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks and milk in a medium sauce pan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Place pan in a sink of cold water and allow to cool. Mixture should slightly mound when dropped from a spoon.
- Add egg whites and cream of tartar to a large mixing bowl of an electric mixer. Using the whisk attachment or metal beaters, beat the egg whites until a soft peak forms. Continue beating while gradually adding the granulated sugar until egg whites form stiff peaks.
- Using a spatula or wooden spoon, fold the cooled pumpkin mixture into the beaten egg whites. Pour mixture into the pre baked pie crust and refrigerate for at least 2 hours or until set.
- Keep refrigerated until ready to serve.
- *See link in notes above recipe for pre-baking an empty pie crust.
- Total time does not include refrigeration time.