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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
6 hrs
Sure, homemade pumpkin pie is a Thanksgiving dessert classic. But, let us make our case for the under-appreciated fancy cousin of pumpkin pie: Pumpkin Chiffon Pie. Impossibly light and fluffy, the filling is made by folding meringue into a pumpkin curd-esque mixture for a slice that truly is light as a feather. With this at your Thanksgiving table, we doubt anyone would miss the classic.
What is a chiffon pie?
A chiffon is typically made with a filling (often containing gelatin, like in this recipe) that's usually cooked over a double-boiler before whipped cream gets folded in for a luxurious texture. The whole thing is poured into a pre-baked (like in this recipe) or no-bake crust and refrigerated.
What should I top this pie with?
Personally, we don't think this pie would be complete without whipped cream. You can use store-bought if that's all you have, but we think our homemade whipped cream is worth the extra effort. Finish it all off with a sprinkle of pumpkin spice for a truly festive dessert.
Can I make this ahead?
Yes! If you want to save time (and counter space) by making your Thanksgiving dishes ahead of time, this is the pie for you. The entire pie requires chilling for at least four hours, up to overnight before serving, so you can easily make this the day before, then simply top with whipped cream when you're ready to serve.
Don't forget to check out our other favorite Thanksgiving pie recipes to complete your dessert spread, or our pumpkin puree recipes to help you use up any leftover cans you have sitting around.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1
- 3/4 cup
granulated sugar
- 1
envelope unflavored gelatin
- 1 tsp.
pumpkin pie spice, plus more for garnish
- 1/2 tsp.
kosher salt
- 1
(15-oz) can pumpkin puree
- 3
egg yolks
- 1/2 cup
whole milk
- 3
egg whites
- 1/4 tsp.
cream of tartar
Whipped cream, for serving
Directions
- Step 1 Preheat oven to 400°. Lightly grease a 9” pie dish with cooking spray.
- Step 2On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.
- Step 3Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Let cool completely.
- Step 4Whisk to combine 1/2 cup sugar, gelatin, pumpkin pie spice, and salt in a medium sauce pan.
- Step 5In a medium bowl, whisk to combine pumpkin, egg yolks, and milk. Whisk until smooth, then pour into sauce pan and whisk to combine with sugar mixture.
- Step 6Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, and cool to room temperature.
- Step 7In a large bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer, beat egg whites until soft peaks form. Add sugar a tablespoon at a time until all is used, and beat again until stiff peaks form.
- Step 8Transfer 1/4 of the whipped egg whites to the bowl with the cooled pumpkin mixture. Gently fold to combine, then add remaining whipped egg whites and fold to combine. Pour mixture into cooled pie shell and smooth top. Refrigerate at least 4 hours, up to overnight, before serving. Slice and top with whipped cream and a sprinkle of pumpkin spice.
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