Pumpkin Chiffon Pie
A lighter version of the traditional pumpkin pie, this pumpkin chiffon pie is the perfect ending for Thanksgiving or Christmas dinner. And it's gluten-free too!
Servings: 8 servings
Calories: 589kcal
Ingredients
Nut Crust
- 2 ½ cups pecans, ground
- ¼ teaspoon cinnamon
- ⅓ cup sugar
- 4 Tablespoons butter melted
Pumpkin Chiffon
- 3 Tablespoons apple cider or orange juice
- ¼ oz packet unflavored gelatin
- 15 oz can pure pumpkin
- 1 cup evaporated milk
- ½ cup light brown sugar packed
- 3 large eggs separated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup sugar
Cinnamon Whipped Cream
- 1 cup very cold heavy cream
- 3 Tablespoons sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
Nut Crust
- In a medium bowl, mix together pecans, cinnamon and sugar. Melt butter and add to pecan mixture. Once all has been incorporated, pour into a 9" pie plate and press into bottom and up sides. Refrigerate for one hour.Optional: In lieu of refrigerating you can bake the crust in a 350 degrees oven for 10-15 minutes. Remove and let cool on wire rack for at least 30 minutes.
Pumpkin Chiffon
- Place orange juice or apple cider in a small bowl. Sprinkle gelatin over top and let sit.
- 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 the mixture starts to steam. If you have a thermometer, cook until it reaches 160°F.
- Remove from heat and add in gelatin mixture and stir until dissolved. Pour into a large bowl and let cool for 15 minutes.
- In an electric mixer, beat egg whites on high speed until medium peaks form. Add sugar slowly and continue to beat until stiff peaks form.
- Fold half of egg whites into pumpkin mixture, stirring to combine. Add remaining egg whites and carefully fold in until no white streaks remain.
- Pour chiffon into cooled pie crust and level off the top.
- Place in refrigerator and let set overnight. When ready to serve, decorate with cinnamon whipped cream (instructions below) or use prepared whipped cream from a can. *Do not decorate with whipped cream until ready to serve.
Cinnamon Whipped Cream
- 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. Dollop or pipe onto pie.
Notes
Optional pans - a springform pan or a tart pan can be used.
Nutrition
Calories: 589kcal | Carbohydrates: 48g | Protein: 7g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 178mg | Potassium: 386mg | Fiber: 4g | Sugar: 41g | Vitamin A: 9075IU | Vitamin C: 3.4mg | Calcium: 165mg | Iron: 1.9mg
