Description
Experience the airy, refined elegance of a Pumpkin Chiffon Pie, a sophisticated departure from dense autumn classics. This dessert expertly blends the earthy, spiced richness of pumpkin puree with a delicate, cloud-like meringue. The result is a luxurious, melt-in-your-mouth texture that offers a light yet deeply satisfying seasonal treat. Perfect for those who crave the hallmark spices of harvest time without the heaviness of traditional custard pies, this recipe yields a perfectly stable and beautifully presented centerpiece.
Ingredients
1.5 cups pumpkin puree (solid pack)
1 cup granulated sugar (divided)
1 envelope unflavored gelatin
3 large eggs (separated)
0.5 cup whole milk
1.5 tsp pumpkin pie spice
0.25 tsp salt
1 pre-baked 9-inch graham cracker crust
2 tbsp cold water (for gelatin)
Instructions
Combine pumpkin puree, half of the sugar, milk, salt, and spices in a saucepan.
Cook over medium heat until the mixture reaches a low simmer.
Dissolve gelatin in 2 tablespoons of cold water, then whisk into the pumpkin mixture.
Remove from heat and slowly stir in egg yolks to temper them.
Beat egg whites in a clean glass bowl until soft peaks form.
Gradually add remaining sugar while beating until stiff, glossy peaks form.
Gently fold the pumpkin mixture into the meringue until just combined.
Pour the filling into the pre-baked graham cracker crust.
Chill in the refrigerator for at least 4.5 hours until fully set.
Notes
Ensure egg whites are at room temperature before beating for maximum volume. Do not use pumpkin pie mix as it contains pre-added sugar and thickeners. Keep the pie refrigerated until the moment of serving to maintain its structural integrity.
- Prep Time: 40
- Cook Time: 15
- Category: Baking
- Method: Stovetop and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg