Spiced pumpkin chiffon pie

    (33)
    1 hour 50 min

    This is a great alternative to the classic dense pumpkin pie. It's a no-bake dessert, where a shortcrust pastry case is filled with a spiced pumpkin mixture, which has been lightened with beaten egg whites.


    27 people made this

    Ingredients
    Serves: 8 

    • 1 tablespoon powdered gelatine
    • 4 tablespoons water
    • 4 eggs, separated
    • 250g caster sugar, divided
    • 315g pumpkin puree
    • 160ml evaporated milk
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1 (23cm) baked shortcrust pastry case

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Mix the gelatine and water in a small bowl, set aside.
    2. In a medium bowl, beat the egg yolks until thick. Mix in 150g sugar, pumpkin puree, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
    3. In a double boiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatine. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
    4. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 100g sugar and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pastry case. Chill until firm, about 1 hour.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    21

    This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!!  -  21 Nov 2001  (Review from Allrecipes US | Canada)

    by
    20

    What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid!  -  22 Oct 2012  (Review from Allrecipes US | Canada)

    by
    18

    Great recipe. I used pasturized powdered egg whites to make it safer to eat.  -  10 Nov 2008  (Review from Allrecipes US | Canada)

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