Description
Light, airy pumpkin chiffon pie with warm spice, a buttery graham crust, and a cloudlike texture. Make-ahead friendly and perfect for Thanksgiving or cozy fall nights.
Ingredients
FOR THE CRUST
1 1/2 cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
1/4 cup (50g) sugar
Pinch salt
FOR THE CHIFFON FILLING
150 g pumpkin puree (about 2/3 cup)
60 g egg yolks (from 4 large eggs)
30 g sugar (about 2 tbsp)
30 g milk (2 tbsp)
40 g neutral oil (3 tbsp)
1 tbsp + 1/2 tsp pumpkin spice
—or— 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp clove
10 g dark rum (2 tsp, optional)
1 envelope (about 7–8 g) powdered gelatin
2 tbsp cold water (for blooming)
MERINGUE
130 g egg whites (from 4 large eggs), room temp
50 g sugar (1/4 cup)
WHIPPED TOPPING
100 g heavy cream (about 1/2 cup)
10 g sugar (2 tsp)
Pinch pumpkin spice or fresh nutmeg (optional)
Instructions
1. Make the crust: Mix crumbs, melted butter, sugar, and a pinch of salt until the mixture feels like wet sand.
2. Press firmly into a 9-inch pie plate, covering bottom and sides. Chill while you prepare the filling.
3. Bloom gelatin: Sprinkle gelatin over 2 tbsp cold water. Let stand 5–10 minutes.
4. Warm pumpkin base: In a saucepan, whisk pumpkin puree, egg yolks, 30 g sugar, milk, oil, pumpkin spice, and rum. Heat gently until steamy (do not boil).
5. Dissolve gelatin: Remove pan from heat. Stir in bloomed gelatin until completely melted and smooth. Cool to just warm.
6. Whip meringue: Beat egg whites to soft peaks. Slowly add 50 g sugar. Beat to stiff, glossy peaks.
7. Fold: Stir a spoonful of meringue into the pumpkin to lighten. Gently fold in the rest in two additions until no streaks remain.
8. Fill and chill: Pour into the chilled crust. Smooth the top. Refrigerate at least 4 hours, preferably overnight, until set.
9. Whip topping: Beat cream and 10 g sugar to soft peaks. Spread or pipe over the pie. Dust with spice if you like.
10. Slice and serve: Use a warm knife for clean cuts. Keep leftovers chilled.
Notes
Fresh vs. canned: Canned pumpkin works great. For fresh, roast halved pumpkin cut-side down at 400°F for 30–60 minutes, scoop, and puree smooth.
Spice swap: Try chai spice or gingerbread spice for a cozy twist.
Make-ahead: Best made 1 day in advance. Add whipped cream before serving.
Gelatin tip: For a vegetarian set, use agar agar (about 1/2 to 2/3 the gelatin amount). Texture will be firmer; test to preference.
Storage: Cover tightly. Refrigerate 3–4 days or freeze slices up to 1 month.
Serving idea: Pair with coffee and a plate of Chewy Pumpkin Snickerdoodle Cookies for a fall dessert spread.
Nutrition
- Serving Size: 1 slice
- Calories: 171
- Sugar: 11 g
- Sodium: 72 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 76 mg