Flavorful Fall Treat: Pumpkin Chiffon Pie Recipe!
Contents
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Prep: 45 mins
Cook: 12 mins
Chilling Time: 4 hrs
Total: 4 hrs 57 mins
Servings: 8 to 10 slices
Yield: 1 9-inch pie
Nutrition Facts (per serving)
- 768: Calories
- 42g: Fat
- 92g: Carbs
- 9g: Protein
A Note From Our Recipe Tester
“The delicious and textured ginger base really sets this recipe apart from other pumpkin pie recipes. The filling has a wonderful and rich flavor and perfect texture. Despite the use of gelatin, the recipe isn’t the least bit rubbery. The cake also holds up incredibly well, so you get a perfect slice. It takes a little longer to prepare than other pumpkin pie recipes, but it’s worth it because it’s a stunning pie to showcase at Thanksgiving dinner!”
Ingredients
For the Crust:
- 34 gingersnaps, or enough to yield 2 1/4 cups of ground crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
For the Filling:
- 2 3/4 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- 3 large eggs
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 cup low-fat buttermilk
- 1/4 cup heavy cream
- 1 cup pumpkin puree
For the Stabilized Whipped Cream Topping:
- 1 tablespoon cold water
- 1 cup cold heavy cream
- 1/4 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored powdered gelatin
Steps to Make It:
For the Crust
1:- Gather the ingredients. Preheat the oven to 350 F
2:- Place the peppercorns, sugar, and salt in the bowl of a food processor. Grind until fine crumbs are formed.
3:- With the food processor running, drizzle in the melted butter until everything is well blended and the crumbs are combined.
4:- Spoon the crumbs evenly into a 9-inch cake pan and press up the sides. Bake in preheated oven for 12 minutes. The crust should be slightly darker and harder when cool. Remove from oven and cool completely on a wire rack.
For the Filling:
1:- Gather the ingredients.
2:- Swell the gelatin by pouring the water into a small bowl and sprinkling the gelatin over it. Stir briefly to wet all the gelatin granules. Let the gelatin stand for 5 minutes until it coagulates and softens.
3:- Separate the eggs. Place the egg yolks in a medium mixing bowl and the egg whites in the bowl of a stand mixer. Be careful not to get any of the yolks into the egg whites or they will not whip. Set the bowl with the beaten egg whites aside.
4:- Whisk in egg yolks, 1/2 cup sugar, salt, cinnamon, ginger, nutmeg, cloves, and allspice until mixture is pale and smooth, about 1 minute.
5:- In a small saucepan, heat the buttermilk and cream over medium heat and bring to a boil. Remove from heat and stir in the puffed gelatin until completely dissolved.
6:- Using one hand, slowly pour the hot liquid into the egg yolk mixture, whisking with the other hand to make sure nothing is scrambled. Stir until the mixture is completely mixed.
7:- Add the pumpkin puree and whisk to combine. Set aside while you whip the egg whites.
8:- Place the bowl with the egg whites in a stand mixer fitted with the whisk attachment. Whip on medium speed for about 45 seconds until the egg whites are foamy.
9:- Increase the speed to medium and gradually add the remaining 1/4 cup sugar, incorporating it after each addition.
10:- Beat for another 2 to 3 minutes until stiff peaks form. Do not over beat or it will not fold in as well. The beaten egg whites should look silky smooth like shaving cream and not curdled or broken.
11:- Fold half of the egg whites into the pumpkin mixture to loosen it up.
12:- Once fully incorporated, add the other half of the egg whites and fold in with broad, deliberate strokes until no streaks are visible.
13:- Pour the filling into the cooled cake pan and let it set in the refrigerator for at least 4 hours or overnight.
For the Whipped Cream and Assembly
1:- Gather the ingredients for the whipped cream and the prepared cake.
2:- Place the gelatin in a microwave-safe bowl or 1-cup measuring cup. Add cold water and let sit for 5 minutes until very thick.
Place the thickened gelatin in the microwave. Heat the gelatin in the microwave until it dissolves and becomes liquid (7 to 10 seconds). Check after 5 seconds and then every few seconds until it is completely liquefied but no longer hot. You can also liquefy the gelatin mixture in a water bath
3:- In a large mixing bowl, beat with an electric mixer on high speed until the mixture begins to thicken, then beat in the powdered sugar. Then let the powdered sugar trickle in. Add the vanilla and continue beating until the mixture is thick but has not quite reached the soft peak stage yet
4- While continuing to beat, pour the liquid gelatin into the cream in a thin stream (when the gelatin has thickened again, heat again for a few seconds until it is liquid but no longer hot). Continue beating until stiff peaks form
5:- Spread the stabilized whipped cream over the cooled and set cake.
