This photo was shared with me by my sister, Carol Arroyo, and her wonderful website called
The Baking Pan.
This very light and delicious pumpkin chiffon pie will be a big hit at
your Thanksgiving dinner. The chiffon filling is very smooth and
silk-like with a great flavor. People who are not a big fan of the
traditional pumpkin pie, will like this version.
Learn about the
History of Pumpkin Pie. Also check out more great
Don't forget to check out my
Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Chiffon Pumpkin Pie.
Pumpkin Chiffon Pie - Thanksgiving Pumpkin Chiffon Pie
Yields: 8 servings
Prep time: 20 min
Graham Cracker Pie Crust, or Gingersnap Cookie Crust (see recipe below)
3/4 cup firmly-packed light brown sugar
1 (15-ounce) can solid-packed
1/2 cup milk*
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup cold water
1/4 cup granulated
Sweetened whipped cream (optional)
* If desired, substituted some of the
milk with either whisky, brandy, or rum (your choice).
* 1 (1/4-ounce packet) of granulated
unsweetened gelatin = total of about 2 3/4 teaspoons gelatin
Preheat oven to 350 degrees F. Position baking rack in the center of your oven. Prepare pie pastry of your choice.
In top of a double boiler, combine egg yolks, brown sugar, pumpkin,
milk, cinnamon, nutmeg, and salt; whisk to thoroughly blended. Place the
pan over the boiling water. NOTE: The bottom of
the pan should not touch the boiling water below. Cook,
approximately 15 to 20 minutes, stirring frequently until thick (like a
pudding). Remove from heat.
In a small bowl,
combine unflavored gelatin and cold water, stirring until gelatin is
completely dissolved. Add gelatin mixture to the hot pumpkin mixture,
stirring to combine. Cover bowl with wax paper to prevent mixture from
forming a "skin." Let cool to room temperature, and then place in the
refrigerator until partially set, approximately 1 to 1 1/2 hours.
In a large bowl, beat
the egg whites until soft peaks form. Gradually add the granulated sugar
and beat until stiff peaks form. Using a spatula, gently fold the beaten
egg whites into the partially set pumpkin mixture. Do not over mix;
retain some streaks in the mixture.
Gently pour the
pumpkin mixture into the pie crust of your choice. Cover and refrigerate
at least 2 hours or until filling is set.
This pie may be
prepared up to 2 days in advance. Store in the refrigerator until ready to serve.
Serve with sweetened whipped cream.
Makes 8 servings.
Gingersnap Cookie Crust:
1 1/2 cups (about 40 cookies) gingersnap cookie crumbs, finely ground
1/4 cup granulated sugar
1/3 cup unsalted butter, melted and cooled
In a food processor, grind gingersnap
cookies and sugar until fine, but still crumbly; add butter, blending until
combined well. Press mixture onto the bottom and up the sides of a 9-inch
glass pie plate.
Bake crust for approximately 15 minutes or
until crisp and golden around the edges. Remove from oven and let cool on a wire cooling rack> before filling.