Pumpkin Chiffon Pie

1
Tam D

By
@methodmaven

I'm not a fan of chiffon pies, as a general rule. That said, this pie is deliciously different! I AM a fan of all things chocolate, and I just couldn't imagine chocolate with pumpkin, but I wanted to bring something different to a holiday potluck, so I gave it a try. That experiment became an instant family favorite and holiday tradition. I've been making it for a couple of decades now, and it is an absolute, requested favorite of my husband and son.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
makes 2 pies
Prep:
30 Min
Cook:
10 Min
Method:
No-Cook or Other

Ingredients

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  • CRUST

  • 3 c
    chocolate cookie crumbs
  • 5 Tbsp
    sugar
  • 3/4 c
    butter, melted (1 1/2 sticks)
  • FILLING

  • 2
    envelopes unflavored gelatin
  • 3/4 c
    sugar, divided
  • 1 1/2 tsp
    cinnamon
  • 3/4 tsp
    salt
  • 3/4 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1 1/4 c
    milk
  • 1 16 oz can(s)
    pumpkin
  • 4
    eggs, separated
  • 1 tsp
    vanilla
  • 1 c
    cream

How to Make Pumpkin Chiffon Pie

Step-by-Step

  1. CRUST: Combine all crust ingredients in a small mixing bowl, with a fork, until blended.

    Press firmly into two 8 or 9" pie plates that have been prepared with food release spray.
  2. Bake crusts at 350* for 10 minutes.

    Cool to room temperature, completely.
  3. FILLING: Separate eggs. Put the whites in a cold glass bowl, making sure not to get any yolk in the whites. Refrigerate the egg whites, covered, while you prepare the filling.
  4. With a whisk, in a heavy 3 qt. saucepan, combine gelatin, 1/2 cup of sugar, and the spices and salt.
  5. Whisk in milk, pumpkin, and egg yolks.
  6. Cook over low heat 5-7 minutes, stirring constantly.

    Add vanilla.

    Cool to room temp.
  7. While filling is cooling, beat the chilled egg whites til they're foamy.
  8. Gradually beat in the remaining 1/4 cup of sugar, until stiff, glossy peaks form.

    Set aside.
  9. In a medium glass bowl whip the cream until stiff peaks form.
  10. With a rubber scraper, fold the egg whites into the cooled pumpkin mixture.
  11. Fold in the whipped cream.
  12. Spoon the filling into the cooled pie shells.

    Chill at least 3 hours.
  13. NOTES: It's perfect just the way it is, but if you like, serve with a dollop of sweetened or vanilla whipped cream and dust with cocoa powder, or simply drizzle lightly with chocolate sauce.

    Use whatever you prefer for the cookie crumbs: you can pulse chocolate wafers in a food processor, purchase chocolate crumbs, bash some Oreos in a zip top bag and reduce the sugar -- whatever works for you :)

    When there's leftover filling (especially if I only make one crust) I put it in wine or water goblets with cookie crumbs -- makes a beautiful and tasty parfait, and "everybody likes parfait" ;)

    I have also used my DIY Chocolate Pie Crust recipe for this pie, which is sometimes easier because you can buy the crumbs. Either one is delicious with this filling, and planets away from the sad offerings in a foil pan at the grocery store!

    There are lots of steps and ingredients, but this is really not hard to make at all. It's delicious, and well worth the effort!

Printable Recipe Card

About Pumpkin Chiffon Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American




Show 2 Comments & Reviews

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