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 definitely like this version.
History: Chiffon pies were popular under the name of Sissy Pies in the early 1900s. They were also called Fairy Tarts or Fluff, Sponge, or Souffle Pies and were based on variously flavored puddings, lightened with beaten egg whites that were then baked in a pastry crust.
1943 – In Fannie Merritt Farmer’s The Boston Cooking-School Cook Book, there is a recipe for Lemon Chiffon Pie, Coffee Chiffon Pie, Eggnog Chiffon Pie, Pumpkin Chiffon Pie, and Strawberry Chiffon Pie. Gelatin was used in all her pie recipes.
Please check out What’s Cooking America’s Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Chiffon Pumpkin Pie.
- Gingersnap Cookie Crust or Graham Cracker Pie Crust
- 3 large eggs, separated
- 3/4 firmly-packed cup light brown sugar
- 1 (15-ounce) can solid-packed pumpkin
- 1/2 cup milk*
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 2 1/2 teaspoons gelatin, unflavored**
- 1/4 cup cold water
- 1/4 cup granulated sugar
- Whipped cream, sweetened (optional)
- 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
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.
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.
In a food processor, grind gingersnap cookies and sugar until fine, but still crumbly; add butter, blending until combined well.
Press gingersnap 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.
* If desired, substituted some of the milk with either whisky, brandy, or rum (your choice).
** It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
Source: This photo was shared with me by my sister, Carol Arroyo, and her wonderful website called The Baking Pan.
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Categories:Baking Dessert Recipes Holiday Turkey Dinners Holidays & Events Pie Recipes & History Pumpkin Pumpkin Pies