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–+ servings
Pumpkin Chiffon Pie

Best Pumpkin Chiffon Pie You'll Ever Make for Fall Delights

The Best Pumpkin Chiffon Pie is a light, vegetarian-friendly dessert that captures the essence of fall and delights guests effortlessly.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon unflavored gelatin Substitution: Use agar-agar for vegetarian alternative.
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon spices (e.g., cinnamon, nutmeg)
  • 1 ¼ cups milk
  • 3 egg yolks
  • 3 egg whites Whipped to form peaks.
  • 1 cup whipping cream

Equipment

  • medium saucepan
  • Mixing bowl
  • Electric mixer
  • pie crust

Method
 

Step-by-Step Instructions for Pumpkin Chiffon Pie
  1. Combine the dry ingredients: gelatin, sugar, salt, and spices in a medium saucepan.
  2. Add milk, egg yolks, and pumpkin puree, cook over medium heat for 5-7 minutes until thickened.
  3. Chill the mixture for about 10 minutes and then refrigerate until partially set for 30 minutes.
  4. Whip egg whites to soft peaks, gradually adding sugar and beat until stiff peaks form.
  5. Whip heavy cream until stiff peaks form.
  6. Fold the chilled pumpkin mixture into whipped egg whites, then fold in whipped cream.
  7. Pour filling into a pre-baked pie crust, cover with plastic wrap, and refrigerate for 4-5 hours.
  8. Serve with whipped cream and a sprinkle of nutmeg.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 120IUCalcium: 6mgIron: 8mg

Notes

Expert tips include ensuring clean equipment, gentle folding of mixtures, and allowing adequate chilling time for best flavor.

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