Spiced Pumpkin Chiffon Pie

Name: Spiced Pumpkin Chiffon Pie
Yield: 10 servings (serving size: 1 wedge)
Ingredients: All-Purpose Light Piecrust dough; Cooking spray; 1 ¼ cups canned pumpkin; ½ cup packed brown sugar; ¾ teaspoon ground cinnamon; ½ teaspoon grated lemon rind; ¼ teaspoon salt; ⅛ teaspoon ground nutmeg; 2 large egg yolks; ⅔ cup evaporated low-fat milk; 1 envelope unflavored gelatin; ¼ cup fresh orange juice; 2 large egg whites; ⅛ teaspoon cream of tartar; 5 tablespoons granulated sugar, divided; 3 tablespoons water; ½ cup heavy whipping cream; ½ ounce shaved bittersweet chocolate

11 Ratings
9 Reviews

Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

Recipe by Cooking Light December 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

10 servings (serving size: 1 wedge)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
Step 3
Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
Step 4
Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
Step 5
Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.

Nutrition Facts

Per Serving:

274 calories; fat 13.2g; saturated fat 5.8g; mono fat 3.8g; poly fat 1.6g; protein 5.3g; carbohydrates 34.5g; fiber 1.4g; cholesterol 63mg; iron 1.5mg; sodium 173mg; calcium 82mg.

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Angeltown

11/27/2014

Made this in place of our usual pumpkin pie and it was DIVINE. Really lovely flavor and airy texture. You can taste the orange juice and everything blends wonderfully with the pumpkin. It's a fair amount of work but the steps are clear and it went more quickly than I expected. I did use a refrigerated pie crust since I had a lot of baking to do. We will definitely make this for many more holidays!

daneanp

02/08/2014

Oh my, this is a great pumpkin pie recipe. I cheated and used a premade crust. I somehow misplaced my candy thermometer so I just boiled the syrup until the sugar was completely dissolved and it worked out fine. Redi-whip finished the dish. Fantastic. Easier than I thought it would be actually.

Jot

11/25/2012

Made this the wed of thanksgiving week. It was pretty good but even better the day after thanksgiving. I guess it needed more time to sit and absorb the ingredients. I'll use pumpkin pie spice next time. I liked the consistency and made the crust using whole wheat flour and it was great. Needed more whipped cream however.

Bethany101

12/27/2010

The pie was wonderful but I can't help but wonder if there is an easier way to get to the same end result. I did use a frozen pie crust and store-bought whip cream to save on time. These shortcuts still produced a well-liked dessert. The pumpkin flavor is not very strong for those who aren't crazy about traditional pumplin pie. I would make this again but allow more time to pull it together.

Hope91

12/26/2009

Served this for Thanksgiving and it went over quite well, despite some odd looks when I brought it out. I loved that this was light and fluffy, not dense and tasting like pumpkin pie filling like your standard pumpkin pie recipe. Will likely make again.

ElleAnn

12/19/2009

This was a big hit for a holiday gathering. Light and not too sweet. Will make again.

fairydragonstar

12/05/2009

my mom has for years made Pumpkin Chiffon the consensus at the dinner table was this was the better then the her usual recipe (she used that recipe for 35 years but with a move it is still in a box) My Personal comment is that I was never a big fan of the original but I loved this the spices were the right balance

buxtrosion

11/26/2009

Wow, this is really good! Most pumpkin pie is so heavy, but this is really light and fluffy. This may be my new favorite holiday pie. It's a fair bit of work with the gelatin, egg whites, and cooked sugar, but I thought it was fun to do something different. Probably not for beginners, though. I lost my candy thermometer, so I just cooked the sugar to the hard-ball stage and it was fine.

sneezles

11/25/2009

I made this for Thanksgiving and it is amazing. Light and not heavy on the spices. I was skeptic while preparing because it's quite a bit of work but it was well worth the effort. I did not use the recipe for their crust though. I also didn't have nutmeg but subbed ground mace since they are so similar in flavor.

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