Silky Pumpkin Chiffon Pie Recipe

Prepare my homemade pie crust through step 4.
homemade pie crust
Preheat the oven to 400ºF (204ºC).
On a floured work surface, roll out one disc of chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12" in diameter.
Carefully place the dough into a 9" x 2" pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer finger knuckle of one hand and thumb and pointer finger of the other. If your crust has gotten especially warm from touching it, pop it in the refrigerator for 15 minutes to firm up.
Prick the crust a few times with a fork, then line the crust with parchment paper and dried beans or a pie chain/pie weights. Bake the crust for 15 minutes, then remove from the oven, remove the pie weights and parchment, and bake for another 15 minutes. When the crust is done baking, remove it from the oven and allow it to cool completely while you prepare the filling.
Pour the water into a large bowl. Sprinkle the gelatin over the water and allow it to bloom for 5 minutes.
¼ cup (60mL) cold water, 1 envelope (7g) unflavored gelatin
In a medium size saucepan, combine ⅔ cup of the granulated sugar with the salt, cinnamon, ginger, nutmeg, cloves, black pepper, egg yolks, milk, and pumpkin purée. Whisk to combine.
⅔ cup + ¼ cup (183g) granulated sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground black pepper, 3 large eggs, ½ cup (120mL) whole milk, 1 15-ounce can (425g) pumpkin purée
Turn the heat to medium and cook the mixture while stirring constantly until it is hot and starts to thicken (this will take about 6-8 minutes). Take care not to let the mixture boil. If you want to check for food safety, use a digital instant-read thermometer to check the temperature of the mixture has reached 160ºF (71ºC)
Remove the mixture from the heat, then pour it over the gelatin and whisk to combine. Allow the mixture to sit at room temperature until it is cool but not set, about 45 minutes. Stir the mixture about halfway through to ensure it doesn't set.
Once the filling is cooled, finish the filling. Add the egg whites to a large bowl (if using a handheld electric mixer) or the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until they are foamy, about 1-2 minutes.
3 large eggs
Reduce the mixer speed to low, then slowly add the remaining ¼ cup granulated sugar. Once all of the sugar has been added, add the vanilla extract, then increase the mixer speed to medium-high and beat until stiff peaks, about 5 minutes.
⅔ cup + ¼ cup (183g) granulated sugar, 1 teaspoon vanilla extract
Fold about 1 cup (you can eyeball this) of the egg white mixture into the pumpkin mixture until no white streaks remain.
Add the rest of the egg white mixture to the pumpkin mixture in 4-5 more batches (again, eyeball it), folding everything together until it is mostly combined before adding the next batch.
After the last batch of egg white mixture, fold everything together until it is homogenous and evenly combined. Pour the filling into the cooled crust and refrigerate until firm, at least 4 hours and up to overnight.
Serve with homemade whipped cream, pumpkin spice whipped cream, and sugared cranberries. Leftovers stay fresh covered tightly in the refrigerator up to 5 days. Pie can be frozen, up to 3 months. Wrap tightly in plastic wrap and place in a plastic zip top bag. Thaw in refrigerator overnight.

Silky Pumpkin Chiffon Pie Recipe

Ingredients

Instructions

Video

Notes

Nutrition Disclosure