Autumn Spice Dream Pumpkin Chiffon Pie
Autumn Spice Dream Pumpkin Chiffon Pie
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Quick Hook
Ever craved a pumpkin pie that's light as a cloud ? Well, get ready for my pumpkin chiffon pie ! It’s got that classic fall dessert flavor but without the heavy feeling.
Honestly, you'll wonder where it all went!
Brief Overview
Chiffon pies have been gracing tables since the mid-20th century, and this pumpkin chiffon pie is my modern take on that classic.
This recipe is a medium difficulty and takes about 2 hours 20 minutes, chilling included. This recipe makes 8 servings of pure deliciousness.
Main Benefits
This light pumpkin dessert is lower in calories than traditional pumpkin pie recipes. This is perfect for after a big Thanksgiving dessert , when you want something sweet but not too heavy.
What makes this easy pumpkin pie special? The airy texture and the way the spices just sing !
Graham Cracker Crust Magic
Let's talk about that graham cracker crust , shall we? It's the foundation of this autumn pie recipes , literally. It is super easy to make, even if you have no idea.
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
Pumpkin Filling Fun
Now, for the star of the show, the pumpkin chiffon pie filling! Here's what you'll need to bring that pumpkin pie recipe to life:
- 1 (15 ounce / 425g) can pumpkin puree (NOT pumpkin pie filling)
- ¾ cup (150g) granulated sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 envelope (¼ ounce / 7g) unflavored gelatin
- ¼ cup (60ml) cold water
- 4 large eggs, separated, yolks lightly beaten
- ½ cup (120ml) heavy cream
- ¼ teaspoon cream of tartar
You know, last time I made this I almost forgot the ginger. Phew , crisis averted! And trust me, don’t skimp on the spices – that's where all the magic happens! Let me know how it goes
Ingredients & Equipment
Alright, let's talk about what you'll need to make this autumn pie recipes shine. We want this pumpkin chiffon pie to be a showstopper!
Main Ingredients: Autumnal Abundance
Here's the lowdown on what you'll be grabbing from the shops. We're going for that light chiffon pie perfection.
- Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs. Honestly , pre-made is fine but freshly crushed is tops!
- 5 tablespoons (70g) unsalted butter, melted.
- ¼ cup (50g) granulated sugar.
- Pumpkin Filling:
- 1 (15 ounce / 425g) can pumpkin puree. NOT pumpkin pie filling, got it?
- ¾ cup (150g) granulated sugar, divided.
- 1 teaspoon ground cinnamon.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground nutmeg.
- ¼ teaspoon ground cloves.
- ½ teaspoon salt.
- 1 envelope (¼ ounce / 7g) unflavored gelatin.
- ¼ cup (60ml) cold water.
- 4 large eggs, separated. Make sure they're fresh!
- ½ cup (120ml) heavy cream.
- ¼ teaspoon cream of tartar.
For pumpkin puree, look for a smooth, vibrant orange color, not too watery. You can make it if you are feeling adventurous but store bought is okay.
Seasoning Notes: Spice It Up!
Let's get flavorful! These spices are key for a proper Thanksgiving dessert .
Cinnamon, ginger, nutmeg, and cloves are your besties. This is like the ultimate fall desserts combo.
If you're missing one, don't sweat it! Extra cinnamon and ginger will do the trick. A dash of allspice works in a pinch, too.
Equipment Needed: Keep It Simple
You don't need fancy gadgets for this easy pumpkin pie . Just the basics.
- 9-inch pie plate.
- Food processor (optional, for crust). A zip lock bag and rolling pin works too.
- Mixing bowls. A few different sizes are handy.
- Whisk and electric mixer (stand or hand mixer). Oh my gosh , get ready to whip!
- Rubber spatula.
- Candy thermometer (optional, for egg yolk mixture). Aim for 170° F / 77° C .
Seriously, that's it! See? Pumpkin chiffon pie isn't as intimidating as it sounds! Now go forth and bake autumn pie recipes !.
Autumn Spice Dream: Cooking Your Way to Pumpkin Chiffon Pie Perfection!
Honestly, who doesn't love pumpkin pie ? But sometimes, that classic can be a bit… heavy. That's where this pumpkin chiffon pie recipe comes in.
It's like the cool, sophisticated cousin of the traditional Thanksgiving dessert . A light and airy dream, perfect for those of us who want a little sweetness without feeling weighed down.
This autumn pie recipe is a winner.
Prep Steps: Mise en Place Magic!
First things first: let's get organised. This is your mise en place , and it will save your sanity. Get all your ingredients measured out and ready to go.
Crush those graham crackers for the graham cracker crust , melt your butter, and separate those eggs. Safety first, remember! No sneaky shell bits in your pie.
I once ended up with shell pieces that was crunchy, and trust me, no one wants that surprise texture. This easy pumpkin pie starts with good prep.
Step-by-Step Process: Pie-Making Simplified
Ready to bake? Here we go!
- Mix 1 ½ cups (150g) graham cracker crumbs , 5 tablespoons (70g) melted butter , and ¼ cup (50g) sugar . Press into your 9-inch pie plate and chill for 30 minutes .
- Bloom 1 envelope (¼ ounce / 7g) gelatin in ¼ cup (60ml) cold water for 5 minutes .
- Combine 1 (15 ounce / 425g) can pumpkin puree , ½ cup (100g) sugar , spices ( 1 teaspoon cinnamon , ½ teaspoon ginger , ¼ teaspoon nutmeg , ¼ teaspoon cloves ), and ½ teaspoon salt in a saucepan. Cook until heated through. Temper lightly beaten egg yolks ( 4 large ) and add to pumpkin mix. Cook to 170° F ( 77° C) . Stir in gelatin and let cool slightly.
- Beat egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add remaining sugar ( ¼ cup / 50g ), beat to stiff peaks.
- Beat heavy cream ( ½ cup / 120ml ) until stiff peaks form
- Gently fold egg whites and whipped cream into the cooled pumpkin mixture.
- Pour into crust. Chill at least 4 hours to overnight.
- Serve and enjoy this light pumpkin dessert .
Pro Tips: Level Up Your Pie Game
Don't overmix after adding the egg whites. Seriously! It will deflate the pie. For a flavour boost, add 1-2 tablespoons of dark rum to the pumpkin filling.
You know, adulting. And if you're feeling extra fancy, blind bake your crust at 350° F ( 175° C) for 8- 10 minutes for extra crispness.
Now go forth and conquer that pumpkin chiffon pie ! A truly delightful choice among fall desserts .
Recipe Notes
Right then, let's dive into some extra bits and bobs for this incredible pumpkin chiffon pie . Honestly, it's not just about following the recipe, it's about making it yours .
And trust me, these little tips can make all the difference.
Serving Suggestions: Make It Look Fab!
Presentation is key, innit? First, how about dusting the pumpkin chiffon pie with a little cinnamon or cocoa powder before serving? It just adds that extra something.
Serve each slice on a fancy plate. You can add a swirl of whipped cream. Or even better, try a drizzle of homemade caramel sauce.
For drinks, a cuppa strong coffee or a spiced chai latte are both great choices. Oh my gosh, that sounds amazing, doesn't it?
Storage Tips: Keep It Fresh
Right, so you've made this amazing pumpkin chiffon pie and now you have some left over. Not a problem! Pop it in the fridge, covered, and it'll be grand for up to 3 days.
Freezing? Yeah, you can freeze it. But honestly, the texture might change a bit. If you do freeze it, wrap it tightly in cling film and then foil.
It'll keep for about a month. When you're ready to eat it, defrost it in the fridge overnight.
Variations: Mix It Up!
Fancy a change? Of course you do.
One way to have a great pie is to switch ingredients by preference. Turn this pie into a light pumpkin dessert .
You can create an easy pumpkin pie is by using a pre-made graham cracker crust .
Are you looking to make it vegan? Swap the gelatin for agar-agar and use coconut cream instead of dairy cream.
Easy peasy! And if you're feeling extra fancy, use ginger biscuits instead of graham crackers for the crust. These autumn pie recipes will always be the best!
Nutrition Basics: A Little Info
Okay, so this pumpkin chiffon pie is delicious, but let's be real, it's still a treat. Each slice clocks in at around 320 calories.
It also has a decent amount of vitamin A from the pumpkin. Not bad for a Thanksgiving dessert , eh? And honestly, a little bit of what you fancy does you good.
So there you have it! A few extra tips and tricks to make your pumpkin chiffon pie the best it can be. Get baking and enjoy the deliciousness!
Frequently Asked Questions
Help! My pumpkin chiffon pie filling isn't setting. What did I do wrong?
Oh dear, a soggy pie is a baker's worst nightmare! It likely means the gelatin wasn't properly bloomed or dissolved, or perhaps there wasn't enough chilling time. Make sure you let the gelatin soften in cold water for the full 5 minutes before adding it to the warm pumpkin mixture, and stir until you're absolutely certain it's dissolved. Also, patience is a virtue – give your pumpkin chiffon pie at least 4 hours (preferably overnight!) in the fridge to fully set, like letting a cuppa brew properly!
Can I make pumpkin chiffon pie ahead of time? I'm trying to be organised like Nigella!
Absolutely! In fact, making it ahead of time is highly recommended. This pumpkin chiffon pie is best made a day in advance. It gives the flavors a chance to meld and the gelatin plenty of time to set properly, which makes for a more delicious and structurally sound pie. Just keep it covered in the fridge until you're ready to serve – it'll be our little secret!
My graham cracker crust is always crumbly. Any tips for a better crust for my pumpkin chiffon pie?
A crumbly crust is a common baking woe, but easily solved! Make sure your graham cracker crumbs are finely ground – you can use a food processor for this or put them in a Ziploc bag and bash them with a rolling pin, a bit like stress-baking! More importantly, ensure the melted butter is evenly distributed throughout the crumbs. Press the mixture firmly and evenly into the pie plate, and chill it well before adding the filling. For an extra-crisp crust, you can even blind-bake it for 8-10 minutes at 350°F (175°C).
Can I substitute anything in this pumpkin chiffon pie recipe to make it vegan or gluten-free?
Good on you for adapting! For a vegan version, use a vegan graham cracker crust. Instead of heavy cream, use canned coconut cream (refrigerate it overnight and then scoop out the thick part). Instead of gelatin, you can use an agar-agar mixture; follow the package instructions carefully. For a gluten-free crust, use gluten-free graham crackers or a gluten-free cookie base made from almond flour and butter.
Help! My whipped egg whites aren't forming stiff peaks. What am I doing wrong with my pumpkin chiffon pie?!
Don't fret, we've all been there! Achieving those perfect stiff peaks for your pumpkin chiffon pie can be tricky. The most common culprit is grease – make absolutely sure your bowl and beaters are impeccably clean and dry. Even a tiny bit of grease can prevent the egg whites from whipping up properly. Also, make sure no yolk sneaks into the whites when separating the eggs. Adding a pinch of cream of tartar helps stabilize the egg whites and makes it easier to achieve those glorious, stiff peaks.
How long does pumpkin chiffon pie last, and how should I store it?
Pumpkin chiffon pie is best enjoyed within 2-3 days of making it. Store it covered in the refrigerator to maintain its texture and prevent it from absorbing any off-flavors. Don't leave it at room temperature for more than two hours, as the dairy and eggs can spoil. While freezing is possible, it can affect the texture of the filling, making it slightly grainy. If you do freeze it, wrap it tightly in plastic wrap and then foil, and thaw it in the refrigerator overnight.
