Pumpkin chiffon pie

Pumpkin chiffon pie

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About this recipe: This is a delicious no-bake pie. An airy, lightly spiced and sweetened pumpkin pie filling, is poured into a shortcrust pastry case and allowed to set. Enjoy with a dollop of whipped cream.


Serves: 8 

  • 3 egg yolks
  • 100g caster sugar
  • 315g pumpkin puree
  • 120ml milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2/3 (11g) sachet powdered gelatine
  • 4 tablespoons cold water
  • 3 egg whites, stiffly beaten
  • 100g caster sugar
  • 1 (23cm) baked shortcrust pastry case

Prep:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Beat egg yolks. Add 100g sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
  2. Soften gelatine in cold water, then stir into hot mixture.
  3. Beat whites to soft peaks and gradually pour in 100g sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pastry case and chill. ENJOY!

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