Ingredients
For the Crust
- 1 9-inch pre-baked pie shell (homemade or store-bought)
For the Pumpkin Filling
- 1 envelope unflavored gelatin (about 2 ½ teaspoons)
- ¼ cup cold water
- ¾ cup granulated sugar, divided
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup whole milk
- 3 large egg yolks
- 1 ¼ cups canned pumpkin puree (not pumpkin pie filling)
For the Chiffon Base
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Optional Topping
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom, ensuring it fully hydrates and will dissolve smoothly into the custard base.
- Cook the Pumpkin Custard: In a medium saucepan, combine ½ cup of the granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk in the milk, egg yolks, and pumpkin until smooth. Cook over medium heat, stirring constantly, for 6 to 8 minutes or until the mixture thickens enough to coat the back of a spoon. Remove from heat and immediately stir in the bloomed gelatin until fully dissolved. Transfer to a large mixing bowl and let cool to slightly warm, stirring occasionally.
- Whip the Egg Whites: In a clean bowl, beat the egg whites with cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff, glossy peaks form, providing volume and stability for the chiffon.
- Fold in the Egg Whites: Gently fold the whipped egg whites into the cooled pumpkin custard mixture in three additions using a spatula, keeping as much air in the mixture as possible without over-mixing.
- Make the Whipped Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Fold half of this whipped cream into the pumpkin mixture until just combined, reserving the rest for topping.
- Assemble and Chill: Pour the chiffon filling into the pre-baked pie crust and smooth the top. Refrigerate for at least 4 hours or overnight until fully set and sliceable.
- Serve: Before serving, top the pie with the reserved whipped cream and a dusting of ground cinnamon. Slice with a sharp knife and enjoy chilled.
Notes
- Make sure to bloom the gelatin properly to avoid lumps in the custard.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Gently folding the egg whites and whipped cream is crucial to maintaining the airy texture of the pie.
- This pie is best served chilled and can be made a day ahead.
- If you prefer a firmer filling, letting the pie chill overnight is recommended.
- For a gluten-free version, use a gluten-free pre-baked pie shell.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
