Tuesday, October 5, 2010

Pumpkin Chiffon Pie

This pie has been know to change the mind of those who don't normally enjoy pumpkin pie. It's lighter in texture and flavour than the traditional version and is a favourite at our family's Christmas and Thanksgiving dinners.
  • 1 10 inch pie shell, baked
  • 1 cup cooked and mashed pumpkin or canned pumpkin
  • 3 eggs separated
  • 1 cup sugar, divided
  • 1 cup milk
  • pinch of salt
  • 1/2 teaspoon ginger
  • 1/4 teaspon nutmeg
  • 1/4 tsp. cloves (opt.)
  • 1 tsp. cinnamon
  • 2 tablespoons melted butter
  • 1/4 cup cold water
  • 1 envelope unflavoured gelatin
  1. Heat pumpkin in top of double boiler or microwave, stirring occasionally.
  2. Mix egg yolks, 1/2 cup sugar and milk and add to pumpkin.
  3. Add salt, spices and melted butter.
  4. Stir and cook until of custard consistency - about 15 minutes. This can also be done in the microwave but you will need to use medium power and stir it frequently.
  5. Remove from heat.
  6. Sprinkle gelatin over cold water in a small dish and let it soften for about 5 minutes.
  7. Add softened gelatin to hot mixture and stir until gelatin is dissolved and completely incorporated into pumpkin mixture.
  8. Chill until pumpkin mixture begins to thicken, stirring occasionally.
  9. In another bowl, beat egg whites until foamy.
  10. Gradually beat in remaining 1/2 cup sugar and beat until glossy peaks form.
  11. Fold beaten egg whites into pumpkin mixture and continue to fold gently until white streaks disappear.
  12. Pour into baked pie shell and chill at least 4 hours.
  13. Top with whipped cream, sprinkle with a little cinnamon sugar if desired and serve.
  14. This keeps well in the refrigerator for a day or two.

9 comments:

  1. You girls Do realize you are killing my diet, right?
    This looks just YUM.

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  2. This looks absolutely delicious!
    Would love to try it, as it looks light and fluffy.

    Thank you for the recipe.~Ellie

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  3. Loving the pumpkin theme. October truly is a beautiful month and your pumpkin recipes are making it even prettier.

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  4. This is the first time I have ever seen another post about Pumpkin Chiffon Pie..anywhere!

    This is a family favorite and has been for years and years. Here's our family recipe:

    http://todaysspecials-recipes.blogspot.com/2009/11/pumpkin-chiffon-pie.html

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  5. I never grew up on pumpkin pie, and i don't know when it was when i had it the first time and just loved it.
    i know that my dad loves pumpkin pie, so maybe i will make this for him. it sounds so good and so light, and just the perfect ending to a good meal.

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  6. My MIL made pumpkin chiffon pie. It's the kind of pie that got me started on and now lovin' pumpkin :)

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  7. This is my idea of a pumpkin pie, so light and fluffy! I make it every year.

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  8. I make a a pumpkin chiffon pie too. The filling looks the same, but my pie calls for a gingersnap crust that is made like a grahm cracker crust. with a little powdered sugar, cinnamon, and nutmeg added in. Pull it together with some melted butter, chill and then fill it with the lovely filling.

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