Description
Indulge in this sophisticated, cloud-like pumpkin chiffon pie, a perfect autumn dessert that balances cozy spiced pumpkin custard with a light, airy meringue. By carefully folding whipped egg whites into a set pumpkin base, this pie achieves a luxurious mousse-like texture that is significantly lighter than traditional custard pies. It is a show-stopping, melt-in-your-mouth treat that brings elegance to any dessert table while keeping the preparation process approachable and rewarding.
Ingredients
1.5 cups pumpkin puree
0.75 cup granulated sugar (divided)
1 envelope unflavored gelatin
3 large eggs (separated)
0.5 cup evaporated milk
1.5 tsp pumpkin pie spice
0.25 tsp salt
1 pre-baked graham cracker crust
Instructions
Whisk egg yolks, half the sugar, pumpkin puree, and spices in a saucepan over low heat.
Stir in the evaporated milk and gelatin, simmering gently until the mixture is slightly thickened.
Remove from heat and allow to cool to room temperature.
Beat egg whites in a clean bowl until soft peaks form.
Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
Fold the cooled pumpkin mixture gently into the meringue using a silicone spatula.
Pour the finished mixture into the graham cracker crust.
Chill in the refrigerator for at least 4 hours before serving to ensure the pie sets.
Notes
Ensure the pumpkin base is cooled to room temperature before folding in the meringue to prevent the egg whites from deflating. Use only pure pumpkin puree and not canned pumpkin pie filling.
- Prep Time: 30
- Cook Time: 20
- Category: Breakfast
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg