Pumpkin Chiffon Pie

And when it comes to this chiffon pumpkin pie, the pecan nut crust makes all the difference between a ho-hum pie and an awesome pie. Just look at that crunchy goodness under all that light, flavorful pumpkin chiffon! Don't like pecans? No problem, almost any nut can be used.

What is chiffon pie?

The original recipe for Chiffon Pie was developed in 1926 by Monroe Boston Strause, also known as the Pie King. A chiffon pie is any kind of pie where the filling is made by folding meringue into a pie base that has been stabilized with gelatin. Chiffon makes a pie with a light and airy filling.

Pumpkin Chiffon Pie vs Pumpkin Pie

The difference between pumpkin pie and pumpkin chiffon pie has three factors - the preparation method (bake or no bake), filling, and crust.

• Traditional pumpkin pie is baked and has a dense filling and pastry pie crust.
• Chiffon pumpkin pie is not baked and has a light and airy filling with a nut, gingersnap, or graham cracker crust.

Why You'll Love This Chiffon Pumpkin Pie Recipe

Cinnamon, ginger, and nutmeg give this easy pumpkin chiffon pie all the warm flavors of fall.

The beaten egg whites give the pumpkin filling a light, airy texture. It's the perfect dessert after a big meal.

Add in the pecan crust and it makes the perfect gluten-free dessert that everyone will love.

Ingredients

Nut Crust

• Ground pecans - you can also use walnuts, black walnuts, almonds or hazelnuts, or a combination of two or more
• Sugar
• Cinnamon
• Butter - either salted or unsalted is fine

Pumpkin Chiffon

• Pure pumpkin puree - make sure to use pure pumpkin and not pumpkin pie filling
• Evaporated milk - adds a stronger, sweeter taste than regular milk
• Light Brown Sugar/Granulated Sugar - adds sweetness
• Eggs - eggs are divided, the yolks provide richness to the pumpkin and the whipped whites give it the chiffon lightness
• Orange juice or Apple Cider - gives it an extra punch of flavor
• Unflavored gelatin - used for thickening the base. Knox brand is recommended.
• Cinnamon, ginger, nutmeg - the warm spices of fall that give the pumpkin its traditional flavor
• Salt - enhances all the flavors

Cinnamon Whipped Cream

• Heavy Cream - make sure it is very cold
• Sugar
• Cinnamon
• Vanilla Extract

How to Make Pumpkin Chiffon Pie

Nut Crust

1. Place ground pecans in a medium bowl with cinnamon and sugar.
2. Add melted butter and stir well.
3. Pour the nut mixture into a pie plate and press it onto the bottom and up the sides.
4. Place the crust in the refrigerator for an hour or bake it at 350°F for 10 to 15 minutes and let it cool for 30 minutes.

Pumpkin Chiffon Filling

1. Place pumpkin, milk, light brown sugar, egg yolks, and spices into a medium saucepan.
2. Whisk together then cook, stirring constantly, for about 9 minutes or until the mixture starts to steam. You can check the temperature on an instant-read thermometer to be sure. It should read 160°F. Remove from heat and add gelatin that has been mixed with apple cider or orange juice and allowed to gel.
3. Whip egg whites on high speed until medium peaks form then add sugar slowly and continue to beat until stiff peaks form.
4. Fold in half the egg whites.
5. Add remaining egg whites and fold in until no white streaks are visible.
6. Pour the filling into the cooled crust and use a rubber spatula to spread it in the crust and smooth the top.

Cinnamon Whipped Cream

Just before you are ready to serve, make the cinnamon whipped cream:

1. Place all the ingredients in a cold bowl.
2. Whip using an electric mixer until stiff peaks form.
3. You can either dollop the whipped cream on each slice or pipe it around the outside.

Recipe Notes and Tips

• If you are concerned with using raw eggs in a no-bake pie, use pasteurized eggs.
• You can substitute the cinnamon, ginger, and nutmeg with 2 teaspoons of pumpkin pie spice.
• Don't over-whip the egg whites. Whip egg white just until stiff peaks form. Over-whipping them will cause them to curdle and break.
• Wait until serving to top the pie with whipped cream.
• If you don't want to pipe the whipped cream on top, simply spread it over the filling.
• Add extra flavor and crunch by sprinkling toasted chopped pecans and ground cinnamon over the whipped cream topping.

Crust Variations

If you want to make this pie without nuts due to nut allergy or personal preference, you can easily do so! Here are some ideas:

• Baked Pastry Crust
• Gingersnap Crust
• Graham Cracker Crust
• Shortbread Crust
• No Crust - spoon the filling into small dishes or jars

How to Store

It is best to store the pie without the whipped cream topping because whipped cream will deflate and turn into a liquid.

Cover the pie with plastic wrap or place it in an airtight container in the refrigerator. It will last up to 4 days.

To Freeze: Cover the pie first with a layer of plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator overnight.

Your guests will thank you for this lighter-than-air dessert but, watch out, it's so delicious they may come back for seconds! Enjoy!

More Pumpkin Recipes

Pumpkin Streusel Bread with maple and pecans to enjoy for breakfast or a snack.

Chocolate Cake Roll rolls a chocolate sponge cake around a pumpkin cream cheese filling.

Pumpkin Egg Nog from Champagne Tastes is a fall take on a winter classic.

Pumpkin Dump Cake is an easy dump and bake dessert made in a skillet.

Find more easy Thanksgiving dessert recipes right here on 2CM!