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PUMPKIN CHIFFON TART

A lighter version of the traditional pumpkin pie, this pumpkin chiffon tart is perfect ending for the Thanksgiving or Christmas dinner. And it's gluten-free too!

Course Dessert
Cuisine American
Keywords dessert, pumpkin, tart, Thanksgiving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 589 kcal
Author Linda Warren

Ingredients

Nut Crust

  • 2 1/2 cups pecans, ground
  • 1/4 teaspoon cinnamon
  • 1/3 cup sugar
  • 4 Tablespoons butter, melted

Pumpkin Chiffon

  • 3 Tablespoons apple cider or orange juice
  • 1/4 oz packet unflavored gelatin
  • 15 oz can pure pumpkin
  • 1 cup evaporated milk
  • 1/2 cup light brown sugar, packed
  • 3 large egg yolks, reserve egg whites for whipping
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup sugar

Cinnamon Whipped Cream

  • 1 cup very cold heavy cream
  • 3 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Directions

Nut Crust

  1. In a medium bowl, mix together pecans, cinnamon and sugar. Melt butter and add to pecan mixture. Once all has been incorporated, pour into pie/tart pan and press into sides and bottom. Refrigerate for one hour.
  2. Preheat oven to 350 degrees.
  3. Bake crust for 10-15 minutes. Remove and let cool on wire rack for at least 30 minutes. Now it's ready to fill!

Pumpkin Chiffon

  1. Place orange juice or apple cider in a small bowl. Sprinkle gelatin over top and let sit.
  2. In a medium saucepan, whisk pumpkin, milk, light brown sugar, egg yolks and spices, over medium heat. Cook, stirring constantly, for about 9 minutes or just until mixture starts to steam. If you have a thermometer, cook until reaches 160 degrees.
  3. Remove from heat and add in gelatin mixture and stir until dissolved. Pour into a large bowl and let cool for 15 minutes.
  4. In an electric mixer, whisk egg whites on high speed until medium peaks form. Add sugar slowly and continue to beat until stiff peaks form.
  5. Fold half of egg whites into pumpkin mixture, stirring to combine. Add remaining egg whites and carefully fold in until no white streaks remain.

Cinnamon Whipped Cream

  1. Place bowl and beaters in freezer for about 10 minutes. Pour cream into bowl and start mixer. Slowly add remaining ingredients and beat until stiff peaks form.
  2. To assemble:
  3. Pour chiffon into cooled pie crust and level off top. Note: Not all filling will fit into tart pan as it depends on the size of your pan. I had extra, so I filled two smaller dishes to have for a trifle or to eat "as is".
  4. Place in refrigerator and let set overnight. When ready to serve, lift out of tart pan and decorate with cinnamon whipped cream or prepared whipped cream in a can. *Do not decorate with whipped cream until ready to serve.

Recipe Notes

You can also make this in a springform pan. If using this type of pan, all the filling will fit.

Nutrition Facts
PUMPKIN CHIFFON TART
Amount Per Serving
Calories 589 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g70%
Cholesterol 138mg46%
Sodium 178mg7%
Potassium 386mg11%
Carbohydrates 48g16%
Fiber 4g16%
Sugar 41g46%
Protein 7g14%
Vitamin A 9075IU182%
Vitamin C 3.4mg4%
Calcium 165mg17%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.