Creamy pumpkin fluff pie

    8 hours 45 min

    A slightly different pumpkin pie recipe. The filling in this pie is light and fluffy. A shortcrust pastry case is filled with a creamy, light and spiced pumpkin filling, then chilled until set. Perfect with whipped cream.

    13 people made this

    Serves: 12 

    • 1 tablespoon unflavoured gelatine powder
    • 4 tablespoons cold water
    • 3 eggs, separated
    • 65g caster sugar
    • 300g cooked pumpkin, mashed
    • 250ml milk
    • 1/2 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 90g icing sugar
    • 250ml whipping cream
    • 1 teaspoon vanilla extract
    • 1 (23cm) shortcrust pastry case, baked

    Prep:40min  ›  Cook:5min  ›  Extra time:8hr chilling  ›  Ready in:8hr45min 

    1. Soften gelatine in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the caster sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well.
    2. Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatine mixture. Blend together and refrigerate until chilled.
    3. Combine 60g of the icing sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the icing sugar and cinnamon mixture; beat until soft peaks form. Refrigerate.
    4. Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided icing sugar 1 tablespoon at a time, beating until stiff peaks form. Fold into chilled pumpkin mixture.
    5. Spread half of the pumpkin mixture evenly into pastry case. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set.

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    Reviews in English (14)


    This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half an hour or so in extra time-and is easily done in a few stages. My family says it is 'authentic pumpkin pie taste without the heaviness.' Absolutely try this-if you want certain success with everyone who tastes it. Incredibly impressive and very different from the 'run-of-the-mill' off the-back-of-the-can pumpkin pie recipe! YUM!  -  20 Nov 2000  (Review from Allrecipes US | Canada)


    I made this for a dinner party and everyone cleaned their plates. It is really light - great if you like the taste of pumpkin but not the heavy custard texture of traditional pumpkin pie.  -  20 Nov 2000  (Review from Allrecipes US | Canada)


    I read the reviews saying that this cake woud get great reviews from guests and decided that I should try it. It did not let me down. Everyone loved it. Thank you for this recipe that got me so much credit with the in-laws.  -  23 Nov 2007  (Review from Allrecipes US | Canada)