A lighter dessert after a heavy meal
Oftentimes eating pumpkin pie after a holiday meal feels like it’s too much. Traditional pumpkin pies and pumpkin pie filling are thick and heavy which is certainly not what I want after a large meal. Instead my mother always opted for this lighter version of chiffon pies which is much better than it’s traditional counterpart.
This recipe is somewhat vintage as you will most often not find this in any store or bakery. The chiffon really does bring out the spice flavor and keeps the pumpkin light. It’s also a cold pie which seems almost refreshing after a hot meal of turkey and sides. I will also bring this recipe to social gatherings when the temperature gets warmer as it is refreshing. Try this pie and you’ll never go back. Besides, IT’S TRADITION!!
The history of the chiffon in baking is a fascinating one. It’s been around for centuries, and it has evolved from being used as a decorative fabric to a functional ingredient that can be added to cakes, pastries, breads, cookies, pies, and more.
Chiffon is made by whipping egg whites with sugar until they form stiff peaks. The whipped mixture is then folded into another mixture within each recipe.
Not all chiffon recipes are pie recipes, but trust me, if you are looking for an excuse to make this pie- go for it! Every holiday I make this pie, I always make several at once because my dinner guests just love it. They will absolutely go back for seconds and thirds. And don’t forget to treat the chefs and make sure there’s enough for the day after a holiday for all of your leftovers. My secret is making a whole pie just for us and keeping in in the refrigerator to eat when the guests have left!
What does chiffon mean in a pie?
Chiffon is a term used to describe what happens when egg whites are beat consistently with granulated sugar. Because of this, the longer you beat the egg whites in granulated sugar, the more fluffy they become. When beaten long enough, the egg whites go from frothy to white, stiff peaks.
This is different than making a meringue which typically involves added water and is then placed over heat.
What is pumpkin chiffon made of?
Pumpkin Chiffon is a very light and airy composition. It has a rich, moist texture with a hint of spice from the spices used in its preparation. Pumpkin Chiffon can be served as dessert or it can also be eaten for breakfast.
Pumpkin chiffon pie is made of both pumpkin pie filling and a traditional chiffon with egg whites and granulated sugar. Once the pumpkin pie filling is made and cooled, you can start working on your chiffon. The egg whites should be first brought to room temperature and then beat together with the granulated sugar using either a hand or stand mixer.
Once the pumpkin pie filling is completely mixed together and cooled, you can then fold in the chiffon to blend the filling together.
Pumpkin puree versus fresh pumpkin
The only real difference between canned and fresh are the texture and taste. The texture of canned pumpkin is much smoother than fresh. It’s also sweeter. However, some of our bakers and chefs may have additional concerns about preservatives and other additives so be sure to check the label on the can of pumpkin puree for more nutritional information.
Does this chiffon pie contain raw egg whites?
This pie does contain raw egg whites. Since the chiffon is a blend of egg whites and sugar, be sure to use eggs you trust and be mindful of young children and pregnant women when serving. You may also want to alert vegans or those with other dietary restrictions.
Ingredients
3⁄4 cup brown sugar
1 package unflavored gelatin (Knox)
1 3⁄4 tsp pumpkin pie spice
1 teaspoon salt
3 eggs separated (separated egg yolks from egg whites)
3⁄4 cup milk
1/3 cup white sugar
1 1⁄4 cup canned pureed pumpkin (for pumpkin filling)
1 pre-made pie crust/frozen pie crust that has been baked
1 pie plate.
Recipe
First things first, separate your 3 eggs into 2 bowls, cover and set aside. You will need to remove any shell or membrane from the eggs and egg whites that are left over once separated. Combine brown sugar, gelatin, salt and pumpkin pie spice. In a separate bowl beat 3 egg yolks and milk.
Over a double boiler, add dry ingredients to eggs & milk. If you do not have a double boiler, do not panic- a regular saucepan will do just as well. While constantly stirring, cook over medium heat until mixture comes to a boil. Keep stirring. Add in canned pumpkin and then remove from heat for mixture to cool completely. Once mixture is cooled, make the chiffon.
The egg whites will need to be room temperature. Beat 3 egg whites with white sugar together until stiff peaks form and the mixture becomes holy white in color. With cooled pumpkin mixture, fold in the chiffon egg white mixture.
This can be done with a large spatula using large balloon type arm motions mixing a little at a time. Be careful not to over-mix. Pour into baked pie crust and pie plate to refrigerate overnight. Pie can be stored in the refrigerator for up to 1 week…if it is not fully eaten when served.
This recipe for pumpkin pie is somewhat vintage, but I’ve scoured the internet for a few that really do honor the unique flavors. If you are looking for other inspiring recipes for Pumpkin Chiffon pies, I highly recommend these:
- Pumpkin Chiffon Pie With Biscoff Crust | The Recipe Critic – If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! (therecipecritic.com)
- Light & Airy Pumpkin Chiffon Pie – House of Nash Eats – Up your pumpkin pie game with this Pumpkin Chiffon Pie recipe. It’s light and airy with a silky smooth texture and served with whipped cream! (houseofnasheats.com)
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