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Pumpkin Chiffon Pie

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6-8.
Category
Pies and Pastries
Course
Desserts
Occasions
Thanksgiving
Preparation Method
Bake
Cook
Sources
Holiday Entertaining

Lighter and fluffier than the traditional pumpkin pie, this Pumpkin Chiffon Pie is a real treat! Remember to make sure the pie sets completely, which may require refrigerating overnight.

Ingredients
your favorite piecrust, unbaked
3 eggs, separated
1-1/4 cups cooked and mashed pumpkin
3/4 cup sugar, divided
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 envelope (0.25 ounces) unflavored gelatin
whipped cream, for topping

Instructions

Preheat oven to 450°F. Prepare a 9-inch piecrust by pricking crust every inch around sides and bottom. Bake for 12 minutes, or until barely brown. Set aside to cool.

In a bowl, combine pumpkin, half of the sugar, milk, and spices.

In a separate bowl, use an electric mixer to beat egg yolks until thick and lemon colored. Add pumpkin mixture and beat to combine.

In a double boiler over not quite simmering water, cook pumpkin mixture until thick or about 180°F. Dissolve gelatin in 1/4 cup of cold water and add to pumpkin mixture. Set aside to cool.

In a chilled bowl, beat egg whites and remaining sugar until stiff. Fold into cooled pumpkin mixture. Pour into prepared piecrust and chill until firm. Serve topped with whipped cream.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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