Pumpkin Spice Chiffon Pie Delight Recipe
This Pumpkin Spice Chiffon Pie is a light and airy dessert that combines the flavors of pumpkin and warm spices, perfect for fall gatherings. It's served chilled in a pre-baked pie crust and topped with whipped cream.
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup granulated sugar
- ½ cup water
- 3 large eggs separated
- 1 tablespoon unflavored gelatin
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ cups heavy whipping cream
- 1 pre-baked 9-inch pie crust
- whipped cream for garnish
- ground cinnamon for garnish
Instructions
- Combine pumpkin puree, sugar, water, and salt in a saucepan and heat until sugar dissolves.
- Bloom gelatin in ¼ cup of cold water for 5 minutes.
- Remove pumpkin mixture from heat and stir in bloomed gelatin until dissolved.
- Whisk egg yolks until smooth and mix into pumpkin mixture with vanilla and spices.
- Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
- Whip heavy cream until soft peaks form and fold into pumpkin mixture.
- Gently fold in beaten egg whites until combined.
- Pour filling into pie crust and smooth the top.
- Refrigerate for at least 4 hours until set.
- Garnish with whipped cream and cinnamon before serving.
Notes
Chill the pie for at least 4 hours to ensure it sets properly.