Pumpkin Chiffon Pie
A light and airy pumpkin chiffon pie that’s perfect for fall gatherings, filled with rich flavors and nostalgic memories.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 245 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- ½ cup sugar
- 2 tsp gelatin
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 pre-baked pie crust
Instructions
- Prepare the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes until it thickens.
- Heat the pumpkin mixture: In a saucepan, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt with ½ cup of water. Cook for about 5 minutes over medium heat.
- Add the gelatin: Remove the pumpkin mixture from heat. Add the bloomed gelatin and stir until fully dissolved.
- Cool the mixture: Allow the pumpkin mixture to cool for about 10-15 minutes.
- Whip the cream: In a mixing bowl, whip the heavy cream to stiff peaks, reserving a quarter for topping.
- Fold in the cream: Gently fold in the whipped cream into the cooled pumpkin mixture.
- Transfer to the crust: Spoon the airy mixture into the pre-baked pie crust.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve and enjoy: Top each slice with reserved whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
Serve with a dollop of whipped cream and consider adding crushed gingersnaps or pecans for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: pumpkin pie, dessert, fall recipes, chiffon pie, holiday baking