chiffon pumpkin pie recipe

4.6 from 1625 votes

This Chiffon Pumpkin Pie Recipe is a lighter, fluffier take on the classic pumpkin pie. It’s perfect for holiday gatherings or any time you want a delicious and healthy dessert.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

2-3 tbsp ice-cold water

For the Pumpkin Filling

1 1/2 cups canned pumpkin puree

1 cup granulated sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 cup milk

2 large eggs

1 tsp vanilla extract

1 1/2 cups egg whites (about 4-5 egg whites)

1/4 tsp cream of tartar

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).

2In a large mixing bowl, combine the flour and salt.

3Add the cubed butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs.

4Gradually add the ice-cold water, mixing until the dough just comes together.

5Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.

7Press the dough into the dish, trimming any excess.

8Prick the bottom and sides of the crust with a fork.

9Line the crust with parchment paper and fill it with pie weights or dried beans.

10Bake for 15 minutes, then remove the weights and parchment paper.

11Set aside to cool.

12Reduce the oven temperature to 325°F (165°C).

13In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Mix well.

14Add the milk and eggs, mixing until fully incorporated.

15Stir in the vanilla extract.

16In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form.

17Gently fold the egg whites into the pumpkin mixture until no streaks remain.

18Pour the pumpkin filling into the cooled pie crust.

19Bake for 45-50 minutes, or until the filling is set and the top is lightly golden.

20The center should still jiggle slightly when done.

21Allow the pie to cool completely on a wire rack before serving.

22Refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

Mixing bowl

Baking sheet

Pie crust roller

Oven

Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add a pinch of salt in the egg whites for more volume.

Watch Video Of How Chiffon Pumpkin Pie Recipe Works

Chiffon pumpkin pie is a delightful dessert that’s perfect for any occasion. It’s lighter and fluffier than traditional pumpkin pie, making it a great choice for those who want to enjoy a healthier dessert.

This recipe is always a hit at family gatherings and special occasions. You can serve it chilled or at room temperature, and it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Leftovers can be stored in the refrigerator for up to 5 days. To reheat, simply let it sit at room temperature for about 30 minutes or microwave individual slices for a quick warm-up.

Enjoy this delicious and nutritious dessert anytime of the year.

❓ Frequently Asked Questions About Chiffon Pumpkin Pie

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. To make fresh pumpkin puree, cut a sugar pie pumpkin in half, remove the seeds, and bake at 350°F (175°C) for about 45-60 minutes or until tender. Scoop out the flesh and blend until smooth. You will need about 1 1/2 cups of puree.

Can I make the pumpkin pie filling ahead of time?

Yes, you can make the pumpkin pie filling a day ahead. Prepare the filling as directed and refrigerate overnight. When ready to bake, pour the filling into the cooled pie crust and bake as instructed.

Can I freeze chiffon pumpkin pie?

Yes, you can freeze chiffon pumpkin pie. Allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Can I use a different type of crust?

Yes, you can use a different type of crust. A graham cracker crust or a pre-made pie crust can be used as a shortcut. Just make sure to follow the baking instructions for the specific crust you choose.

Can I add other mix-ins to the pumpkin pie filling?

Yes, you can add other mix-ins to the pumpkin pie filling. Some popular additions include chopped pecans, chocolate chips, or a swirl of caramel or dulce de leche. Fold in the mix-ins just before pouring the filling into the pie crust.

How do I know when the chiffon pumpkin pie is done?

The chiffon pumpkin pie is done when the filling is set and the top is lightly golden. The center should still jiggle slightly when done. If you insert a knife near the center, it should come out clean. Allow the pie to cool completely on a wire rack before serving. Refrigerate for at least 4 hours or overnight before serving.

chiffon pumpkin pie recipe

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