Elegant Pumpkin Chiffon Pie Recipe
Sweet whipped layers, and millions of tiny bubbles holds the creamy pumpkin and seasonal spices in a soft orange cloud!
Equipment
- 1 pie plate
Ingredients
- 1 baked pie shell
- 1 sheet of gelatine softened or 1 Tablespoon gelatine powder in ¼ cup water
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- 1 ½ cups pumpkin purée
- 3 eggs separated
- ½ cup cream 10% or above
- ¼ cup brown sugar
- l½ - 1 cup whipping cream (35% cream), depending on how much you like with your pie optional
- 1 Tablespoon icing sugar optional
Instructions
- Prepare and prebake your pie crust according to your recipe.
- Place gelatine powder in ¼ cup of cold water to soften. Or place a gelatine leaf in a bowl with ½-1 cup cold water to soften.
- Prepare a double boiler. In the top of the bowl mix ½ cup brown sugar, cinnamon, ginger, and salt.
- Mix in the pumpkin purée and cream.
- Separate the eggs. Set the whites aside in the refrigerator for use later.
- Add the three beaten egg yolks to the bowl.
- Mix and cook, over the double boiler, for about 10 minutes. It will thicken over this time.
- Remove from heat and add in the softened gelatine powder. If you are using the gelatine leaves make sure to squeeze out any extra water before adding it.
- Stir to dissolve into the warm pumpkin mixture.
- Chill for 1-2 hours.
- When the pumpkin mixture is ready, beat the egg whites to soft peak.
- While slowly beating, add in the last ¼ cup of brown sugar. Once incorporated, turn the mixer up and beat until the egg whites will hold a stiff peak.
- Gently, fold the egg whites into the pumpkin mixture. Try to keep as much lightness from the egg whites as possible.
- Pile this mixture into your prepared pie crust. Smooth it out and chill for an additional 2 hours.
optional
- To serve, beat ½ - 1 cup of 35% cream with 1 Tbsp of icing sugar until thick. Add this to the top of the pie, or a dollop on each individual slice.