Spiced pumpkin chiffon pie

Spiced pumpkin chiffon pie


27 people made this

About this recipe: 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.

Carla  A. Lightsey

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

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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