Chiffon Pumpkin Pie Recipe

This chiffon pumpkin pie recipe is a lighter version of a traditional pumpkin pie with all the goodness of pumpkin pie spices.

By the way, what is a chiffon pie?

Chiffon pies are nothing new although the title may be. At the turn of the 19th century, they were known as Sissy Pies. Other names for chiffon pies are Fairy Tarts, Fluff pies, Sponge pies and Souffle pies.

A chiffon pie is a pie which is very light and airy in texture. It is usually made with either gelatin or egg whites. It is often topped with whipped cream.

This pumpkin chiffon pie is made with canned pumpkin. The only trick is not to let the gelatin mixture set too long or your will not have a chiffon pumpkin pie but rather a pumpkin pie full of lumps and clumps.

The crust is made with crushed graham crackers but you could easily substitute some gingersnap cookies if you chose to or even some vanilla wafers made into crumbs.

After making this pumpkin chiffon pie, take the time to come back and leave a review. Other visitors to this site will thank you.

Pumpkin Chiffon Pie Recipe ~ Comments and reviews.

Chiffon Pumpkin Pie: Ingredients

1 1/2 cups of graham cracker crumbs

1/2 cup of butter - melted - 1 stick

3 tablespoons of apple juice

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

1 tablespoon of unflavored gelatin

1 can of pumpkin puree - 15 oz

1 cup of packed light brown sugar

1 can of evaporated milk - 12 oz

4 egg yolks

1/4 teaspoon of salt

1 cup of heavy cream

Chiffon Pumpkin Pie: Method

In order to make the crust, place the graham cracker crumbs into a bowl and add the melted butter. Press into either a pie plate or a 9 inch springform. Bake at 325 degrees for 15 minutes. Let cool completely before using.

In a small bowl, mix the apple juice and the vanilla extract. Add the gelatin slowly so that it does not clump and let it dissolve for 5 minutes.

In a medium sized saucepan, combine together the pumpkin puree, the evaporated milk, the brown sugar, the egg yolks, the spices and the salt until well blended. Cook over medium heat and mix with a whisk until the temperature of the pumpkin mixture reaches 140 degrees on a candy thermometer. While maintaining this temperature, mix for another 3 or 4 minutes.

Whisk the gelatin mixture and slowly add to the pumpkin mixture while mixing all the time. Remove from heat. Pour into a large bowl and stir occasionally until cooled.

In the meantime, whip the heavy cream until soft peaks form. Gently fold in to the cooled pumpkin mixture. Immediately pour into the graham cracker crust. Refrigerate overnight.

Makes one pie.