Description
Pumpkin chiffon pie is a delightful twist on the classic pumpkin dessert that combines a creamy filling with a light and airy texture. With warm spices and a hint of sweetness, this pie evokes cozy memories of autumn gatherings. Whipped cream adds a luscious finishing touch, making it an irresistible treat for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs (room temperature)
- 1 tablespoon unflavored gelatin
- 1 cup heavy whipping cream (freshly whipped)
- 1 pre-baked graham cracker crust
Instructions
- Preheat oven to 350°F (175°C). For the crust, combine crushed graham crackers with melted butter and sugar in a bowl. Press mixture into a pie pan and bake for 8 minutes until golden brown.
- In another bowl, whisk together pumpkin puree and sugar until smooth. Add spices and mix well.
- Incorporate eggs one at a time, blending fully. Dissolve gelatin in cold water before adding to the mixture.
- Gently fold in freshly whipped cream until combined. Pour filling into the cooled crust.
- Refrigerate for about 4 hours until set. Top with additional whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg