Pumpkin Chiffon Pie

When it comes to pumpkin pie, you're either a fan or a hater. I used to think pumpkin pie was disgusting. But, in all honesty, I thought that before even trying it. Then, one magical day in culinary school, we made pumpkin pie and got to eat our assignment at the end. It was then and there I was dead wrong about pumpkin pie all this time. It's filled with the flavor of warm holiday spices and the creamy texture is perfect. This pumpkin chiffon pie is not traditional in the sense that it's lighter in texture than a traditional pie. We use both egg whites and whipped heavy cream to lighten this pie up. It's light, creamy and so tasty.

REASONS YOU SHOULD TRY THIS RECIPE:

• a lighter alternative to your typical dense pumpkin pie

• big on flavor

• great pie for the holidays

How to Make Pumpkin Chiffon Pie:

Crust

• Combine all the crust ingredients and mix until well combined and it resembles wet sand and clumps together in between your hands.

• Place the crumb mixture into a well-greased pie dish. Use the back of a measuring cup to flatten the bottom of the crust into the bottom and sides of the pan. Use both hands to crimp up the sides. Bake at 350°F for about 10 minutes. Then, allow the crust to cool for 10 minutes out of the oven.

Filling

• Meanwhile, work on the filling. Combine the egg yolks, brown sugar, granulated sugar, cinnamon, nutmeg, pumpkin pie spice, salt, vanilla, maple syrup, and sour cream in a large bowl and whisk until well combined. Add in the pumpkin puree and whisk until combined and the mixture is smooth. Set aside.

• In the bowl of your stand mixer, pour in your cold heavy cream, and using your whip attachment, whip on high speed until soft peaks are achieved.

• Carefully add the whipped cream to your pumpkin mixture all at once and carefully fold in until just combined.

• Wipe the residual cream from the bowl with a paper towel wash off the whip attachment and dry. Add in your egg whites and sugar all at once. Beginning at medium speed and then progressing to high speed, whip until medium peaks are achieved. The egg whites should be glossy and white.

• Add the whipped egg whites into the pumpkin mixture and carefully fold in until uniform in color and everything is combined.

Baking

• Carefully pour the filling into your prepared crust. Use an offset or rubber spatula to gently smooth the top as smooth as possible. Bake in a preheated oven at 325°F for about 40-50 minutes or until the outsides are set but the inner portion is still slightly jiggly, but not liquid to the touch. It's very similar to cheesecake or creme brule since this is also a custard.

• Allow the pie to cool at room temp for an hour then gently cover with aluminum foil making sure the foil doesn't touch the top of the pie. Cool in the fridge overnight. Decorate as you please and enjoy!

SOME MORE GREAT PIE RECIPES:

• Traditional Apple Pie
• Homemade S'mores Pie
• No Bake Peanut Butter Pie

Pumpkin Chiffon Pie

Light Pumpkin Chiffon Pie

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Additional Time 1 day d

Total Time 1 day d 45 minutes mins

Course Desserts

Servings 8

Ingredients

  

Crust

• 12 oz gingersnap cookie crumbs
• 1 oz granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon pumpkin pie spice
• 1 tablespoon cinnamon
• ½ teaspoon salt
• 4.15 oz unsalted butter melted + more if needed

Filling

• 4 whole eggs separated (4 yolks and 4 whites)
• ½ cup granulated sugar + 1 tablespoon sugar for the egg whites
• ¼ cup light brown sugar firmly packed
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon nutmeg
• ½ teaspoon pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 15 oz pumpkin pie puree one can; recommend Libby's
• ½ cup heavy cream whipped
• 1 tablespoon sour cream room temp

• 4 egg whites room temp
• 1 tablespoon sugar
• ½ cup heavy cream whipped

Instructions

 

• Combine all the crust ingredients and mix until well combined and it resembles wet sand and clumps together in between your hands.
• Place the crumb mixture into a well-greased pie dish. Use the back of a measuring cup to flatten the bottom of the crust into the bottom and sides of the pan. Use both hands to crimp up the sides. Bake at 350°F for about 10 minutes. Then, allow the crust to cool for 10 minutes out of the oven.
• Meanwhile, work on the filling. Combine the egg yolks, brown sugar, granulated sugar, cinnamon, nutmeg, pumpkin pie spice, salt, vanilla, maple syrup, and sour cream in a large bowl and whisk until well combined. Add in the pumpkin puree and whisk until combined and the mixture is smooth. Set aside.
• In the bowl of your stand mixer, pour in your cold heavy cream, and using your whip attachment, whip on high speed until soft peaks are achieved.
• Carefully add the whipped cream to your pumpkin mixture all at once and carefully fold in until just combined.
• Wipe the residual cream from the bowl with a paper towel and wash off the whip attachment and dry. Add in your egg whites and sugar all at once. Beginning at medium speed and then progressing to high speed, whip until medium peaks are achieved. The egg whites should be glossy and white.
• Add in the whipped egg whites into the pumpkin mixture and carefully fold in until uniform in color and everything is combined.
• Carefully pour the filling into your prepared crust. Use an offset or rubber spatula to gently smooth the top as smooth as possible. Bake in a preheated oven at 325°F for about 40-50 minutes or until the outsides are set but the inner portion is still slightly jiggly, but not liquid to the touch. It's very similar to cheesecake or creme brule since this is also a custard.
• Allow the pie to cool at room temp for an hour then gently cover with aluminum foil making sure the foil doesn't touch the top of the pie. Cool in the fridge overnight. Decorate as you please and enjoy!

Video

Notes

Best served when cold.

You can sub the gingersnap cookies for graham cracker crumbs to make a graham cracker crust.

Store covered in the fridge for up to a week, but best served within the first few days.