Best Homemade Pumpkin Chiffon Pie Recipe
Indulge in a perfect symphony of autumn flavors with our Pumpkin Chiffon Pie recipe, which takes the cherished Thanksgiving classic to new heights. The comforting essence of pumpkin seamlessly melds with a medley of aromatic spices including cinnamon, nutmeg, ginger, and cloves, creating a delightful harmony of warm, seasonal tastes. The addition of chiffon, with its airy whipped egg whites, imparts a refreshing twist to the traditional, denser pumpkin pie, resulting in a lighter, more luscious dessert. All of this deliciousness is nestled within a flaky crust, making every bite a perfect blend of textures and flavors.
Servings: 10 (10-inch) deep dish pie
Calories: 345kcal
Ingredients
Pie Crust and Filling
- 1 pie dough enough for one crust of a 10-inch deep dish pie dish
- 1 large egg
- 1 tablespoon water
- 15 ounce pumpkin purée not pumpkin pie filling
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 teaspoon table salt
- 1 1/2 tablespoons unsulphured molasses
- 1 1/2 tablespoons dark rum
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large egg yolks
- 1/2 cup heavy whipping cream
- 6 tablespoons whole milk
- 3 large egg whites
- 1 tablespoon granulated sugar
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar or more to taste
- 1 1/2 teaspoons dark rum
- 1/2 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
Pie Crust and Filling
- Preheat oven to 450 degrees.
- Line a 10-inch deep dish pie plate with the pie crust, making a strong fluted rim that extends up to the very top (even slightly higher if possible) of the dish. (If you are using purchased refrigerated pie crust, you will need to roll it out a bit to make it slightly larger.) Do not prick the bottom of the pastry.
- In a small bowl, whisk together 1 whole egg and 1 tablespoon water. Brush over bottom of pastry.
- Using an electric mixer with the whisk attachment, blend together the pumpkin, sugars, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk just until mixed. Set aside.
- In another bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating to form soft peaks. With the mixer running, slowly add 1 tablespoon of sugar and continue beating to form stiff, shiny peaks.
- Stir 1/4 of the egg whites into the pumpkin mixture, then fold in the rest just until mixed. Immediately pour into the pie shell, filling up to 1/2-inch below the top of the of the crust.
- Bake the pie for 15 minutes. When the rim of the crust just starts to brown, reduce the heat to 375 degrees and continue baking for another 15 minutes – lower the heat if the pastry is browning too much.
- Lower the heat again to 350 degrees and continue baking for another 15 minutes, or until filling 2 inches from the edge is done (an inserted toothpick will come out clean).
- Turn off the oven, leave the door open, and let the pie sit in the oven for another 20 to 30 minutes. You need to watch this pie carefully so that it doesn’t cook too fast – if it does, it will get watery.
- Remove from oven and place on a wire rack to cool.
Whipped Cream Topping
- Once the pie is at room temperature, using an electric mixer with the whisk attachment, beat the cream, sugar, rum, and vanilla until very stiff.
- Optional: Spoon a few scoops of whipped cream on the pie and spread into a thin layer.
- Cut the corner off of a ziptop baggie, fit a large star tip into the corner, and fill the bag with the whipped cream. Pipe 1-inch stars on top of the pie, starting on the outside edge, and making circles inside each other. Alternatively, spoon all of the whipped cream on top of the pie and spread into an even layer.
- Lightly dust the top with ground cinnamon.
- Cover and refrigerate until ready to eat.
Notes
Make ahead: For the best flavor, I recommend making this pie no more than 24 hours ahead of serving. Wrap it with plastic wrap or aluminum foil and refrigerate. See Tip above for how to wrap without smushing the whipped topping. Pie can also be well-wrapped and frozen for up to 2 months.
Tips:
* Make sure to beat the egg whites until stiff, shiny peaks form for a light and airy filling. And, don’t skip stirring 1/4 of the whites into the pumpkin mixture before adding the rest. This step lightens the pumpkin batter, making it easier to fold in the remaining whites without deflating them in the process.
* Avoid overfilling the crust. Occasionally, when preparing this pie, the whipped egg whites expand more, resulting in extra batter. Only fill the pie up to within 1/2 inch from the top of the crust, otherwise, it can spill over during baking, creating a mess.
* Watch the pie carefully during baking, following our directions closely, to ensure it doesn’t cook too fast and become watery.
* Don’t add the whipped topping until the pie is completely cool (room temperature or refrigerated).
* Make sure to beat the egg whites until stiff, shiny peaks form for a light and airy filling. And, don’t skip stirring 1/4 of the whites into the pumpkin mixture before adding the rest. This step lightens the pumpkin batter, making it easier to fold in the remaining whites without deflating them in the process.
* Avoid overfilling the crust. Occasionally, when preparing this pie, the whipped egg whites expand more, resulting in extra batter. Only fill the pie up to within 1/2 inch from the top of the crust, otherwise, it can spill over during baking, creating a mess.
* Watch the pie carefully during baking, following our directions closely, to ensure it doesn’t cook too fast and become watery.
* Don’t add the whipped topping until the pie is completely cool (room temperature or refrigerated).
Nutrition
Calories: 345kcal | Carbohydrates: 39g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 97mg | Sodium: 231mg | Potassium: 243mg | Fiber: 2g | Sugar: 27g | Vitamin A: 7235IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg