Pumpkin Chiffon Pie

Description:

Pumpkin Chiffon Pie is a light, airy, and creamy pie with a silky pumpkin filling, perfect for fall and holiday seasons. Unlike traditional pumpkin pie, this chiffon version has a delicate texture thanks to the whipped cream and egg whites incorporated into the filling. Topped with a light, spiced whipped cream, it offers a refreshing twist on the classic pumpkin dessert.

Origin:

This variation of pumpkin pie became popular in the mid-20th century, when chiffon pies (which use whipped cream or meringue to create a light, airy texture) were all the rage. The combination of pumpkin and whipped cream made it an especially beloved dessert during Thanksgiving and other fall celebrations.

Ingredients (Serves 8-10):

For the Pie Crust:

• Graham cracker crumbs: 1 ½ cups (150 g)
• Granulated sugar: ¼ cup (50 g)
• Unsalted butter: 6 tbsp (85 g), melted
• Ground cinnamon: ½ tsp (optional)

For the Pumpkin Filling:

• Canned pumpkin puree: 1 ¾ cups (420 g)
• Granulated sugar: ¾ cup (150 g)
• Ground cinnamon: 1 tsp
• Ground ginger: ½ tsp
• Ground nutmeg: ¼ tsp
• Salt: ¼ tsp
• Eggs: 3 large (separate yolks from whites)
• Unflavored gelatin: 1 tbsp (dissolved in ¼ cup cold water)
• Heavy cream: 1 cup (240 ml), chilled
• Vanilla extract: 1 tsp

For the Whipped Cream Topping:

• Heavy cream: 1 cup (240 ml), chilled
• Powdered sugar: 2 tbsp (25 g)
• Vanilla extract: 1 tsp
• Ground cinnamon: A pinch (optional, for garnish)

Optional Ingredients:

• Ginger crumbs or pecans: For decorating
• Maple syrup: 1 tbsp (for extra flavor in the crust or filling)

Instructions:

Step 1: Prepare the Crust

1. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand.
2. Form the Crust: Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan.
3. Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until golden and firm. Allow it to cool completely before adding the filling.

Step 2: Make the Pumpkin Filling

1. Heat the Pumpkin Mixture: In a saucepan, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Heat over medium heat, stirring occasionally.
2. Add Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add a bit of the hot pumpkin mixture to the yolks to temper them, then whisk the egg yolks back into the pumpkin mixture. Cook for 2-3 minutes until thickened.
3. Add Gelatin: Remove the pumpkin mixture from the heat and stir in the dissolved gelatin until fully incorporated. Set aside to cool to room temperature.
4. Whip the Egg Whites: In a clean bowl, beat the egg whites to stiff peaks. Gently fold the whipped egg whites into the cooled pumpkin mixture until combined and fluffy.

Step 3: Make the Whipped Cream Topping

1. Whip the Cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
2. Top the Pie: Once the pumpkin filling is set in the pie crust, spread the whipped cream topping over the pie. Garnish with a sprinkle of cinnamon or additional ginger crumbs if desired.

Step 4: Chill the Pie

1. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to fully set and the flavors to meld.

Tips for Success:

• Chill the Mixing Tools: To get the best whipped cream, chill your mixing bowl and beaters before whipping the cream.
• Gentle Folding: When folding the egg whites into the pumpkin mixture, be gentle to preserve the airiness and light texture.
• Make Ahead: This pie can be made ahead of time and stored in the fridge for 1-2 days before serving.

Recommendations:

• Serving: Serve with an extra dollop of whipped cream or a drizzle of caramel sauce for added sweetness.
• Storage: Keep the pie in the refrigerator, covered, for up to 3 days.
• Decorating: For a festive touch, add caramelized pecans, whipped cream rosettes, or even a sprinkle of candied ginger on top.

Nutrition (Per Slice):

• Calories: ~250
• Protein: 4 g
• Fat: 15 g
• Carbohydrates: 28 g
• Sugar: 20 g
• Fiber: 2 g

Pumpkin Chiffon Pie is a light yet indulgent twist on the traditional pumpkin pie, perfect for those who love pumpkin but want something a little more delicate and airy!