Pumpkin Chiffon Pie
This Pumpkin Chiffon Pie is the ultimate Thanksgiving dessert! Like a lighter, airier version of a classic pumpkin pie, it's the perfect addition to your
holiday table.
Course Dessert
Cuisine American
Keyword pumpkin chiffon pie
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings
slices
Calories 493 kcal
Author Blair
simgad/7002261398380879925
Ingredients
For the Crust:
list of 3 items
2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
6 tablespoons (¾ cup) salted butter, melted and cooled
¼ cup sugar
list end
For the Filling:
list of 11 items
4 teaspoons unflavored gelatin
¼ cup Drambuie or water
1 ½ cups canned pumpkin puree (NOT sweetened pumpkin pie filling)
½ cup heavy cream
½ cup sugar
3 egg yolks, lightly beaten
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
list end
For the Meringue:
list of 4 items
4 egg whites, at room temperature
Cream of tartar
Salt
⅓ cup sugar
list end
For Serving:
list of 2 items
Whipped Cream
Dusting of cinnamon
list end
Instructions
Prepare the Crust:
list of 3 items
1. Preheat oven to 400 degrees F.
2. In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat
bottom of a small measuring cup to press the crumbs in an even layer.
3. Bake the shell in the 400-degree oven for 10 minutes, transfer it to a rack, and let cool.
list end
Prepare the Filling:
list of 2 items
1. In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk
the mixture until the gelatin dissolves. Do not boil.
2. In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low
heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about
1-2 hours).
list end
Prepare the Meringue:
list of 1 items
1. In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time,
until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
list end
Chill the Pie:
list of 2 items
1. Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra
filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
2. When the pie is chilled and set, slice and serve with whipped cream and a dusting of cinnamon.
list end
Recipe Notes
• Drambuie is a golden-colored liqueur made from Scotch whisky, honey, herbs and spices. It adds a fairly strong flavor to the pie, which is perfect for
adults on a holiday. If you’re serving the pie to children, or if you prefer to bake without alcohol, substitute an equal amount of water for the Drambuie.
It’s delicious each way!
• Use Libby’s canned pumpkin puree, which is 100% pure pumpkin — not pumpkin pie filling from a can.
• Stir the filling constantly while it cooks. This keeps it nice and smooth — you don’t want to find flecks of scrambled egg yolks in your pie!
• Use room-temperature egg whites for the meringue. Cold egg whites will not whip up as well.
• Carefully fold the meringue into the pie filling, making sure that you don’t stir the air out of the egg whites. You want to maintain that light, fluffy
texture!
• You may have more filling than will fit in the crust. Refrigerate any extra filling — it will set up and be a delicious pumpkin chiffon mousse to eat
with a spoon or scoop with cookies. The chef’s treat!
• Garnish the chilled pie with whipped cream or bourbon whipped cream for a truly decadent touch!
Nutrition Facts
Pumpkin Chiffon Pie
Amount Per Serving (1 slice)
Calories 493 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 117mg39%
Sodium 369mg16%
Potassium 175mg5%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 43g48%
Protein 7g14%
Vitamin A 7728IU155%
Vitamin C 2mg2%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
This Pumpkin Chiffon Pie is the ultimate Thanksgiving dessert! Like a lighter, airier version of a classic pumpkin pie, it's the perfect addition to your
holiday table.
Course Dessert
Cuisine American
Keyword pumpkin chiffon pie
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings
slices
Calories 493 kcal
Author Blair
simgad/7002261398380879925
Ingredients
For the Crust:
list of 3 items
2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
6 tablespoons (¾ cup) salted butter, melted and cooled
¼ cup sugar
list end
For the Filling:
list of 11 items
4 teaspoons unflavored gelatin
¼ cup Drambuie or water
1 ½ cups canned pumpkin puree (NOT sweetened pumpkin pie filling)
½ cup heavy cream
½ cup sugar
3 egg yolks, lightly beaten
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
list end
For the Meringue:
list of 4 items
4 egg whites, at room temperature
Cream of tartar
Salt
⅓ cup sugar
list end
For Serving:
list of 2 items
Whipped Cream
Dusting of cinnamon
list end
Instructions
Prepare the Crust:
list of 3 items
1. Preheat oven to 400 degrees F.
2. In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat
bottom of a small measuring cup to press the crumbs in an even layer.
3. Bake the shell in the 400-degree oven for 10 minutes, transfer it to a rack, and let cool.
list end
Prepare the Filling:
list of 2 items
1. In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk
the mixture until the gelatin dissolves. Do not boil.
2. In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low
heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about
1-2 hours).
list end
Prepare the Meringue:
list of 1 items
1. In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time,
until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
list end
Chill the Pie:
list of 2 items
1. Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra
filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
2. When the pie is chilled and set, slice and serve with whipped cream and a dusting of cinnamon.
list end
Recipe Notes
• Drambuie is a golden-colored liqueur made from Scotch whisky, honey, herbs and spices. It adds a fairly strong flavor to the pie, which is perfect for
adults on a holiday. If you’re serving the pie to children, or if you prefer to bake without alcohol, substitute an equal amount of water for the Drambuie.
It’s delicious each way!
• Use Libby’s canned pumpkin puree, which is 100% pure pumpkin — not pumpkin pie filling from a can.
• Stir the filling constantly while it cooks. This keeps it nice and smooth — you don’t want to find flecks of scrambled egg yolks in your pie!
• Use room-temperature egg whites for the meringue. Cold egg whites will not whip up as well.
• Carefully fold the meringue into the pie filling, making sure that you don’t stir the air out of the egg whites. You want to maintain that light, fluffy
texture!
• You may have more filling than will fit in the crust. Refrigerate any extra filling — it will set up and be a delicious pumpkin chiffon mousse to eat
with a spoon or scoop with cookies. The chef’s treat!
• Garnish the chilled pie with whipped cream or bourbon whipped cream for a truly decadent touch!
Nutrition Facts
Pumpkin Chiffon Pie
Amount Per Serving (1 slice)
Calories 493 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 117mg39%
Sodium 369mg16%
Potassium 175mg5%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 43g48%
Protein 7g14%
Vitamin A 7728IU155%
Vitamin C 2mg2%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
