Here it is! Your family’s new favorite Thanksgiving dessert. The pumpkin pie that will convert even dyed-in-the-wool pumpkin pie haters. It’s more of a pumpkin whipped cream mousse in a pie crust and I don’t know how that could ever be a bad thing!
Fluffy and light aren’t usually words used to describe pumpkin pie but this isn’t your grandmother’s pumpkin pie. It’s actually my great-grandmother’s pumpkin pie recipe if you can believe it! This recipe has been on our family’s Thanksgiving table for as long as even my 83 year old father can remember. Everyone loves it so much that I usually have to make at least two (at one point both my father and son demanded their very own).
The first year I didn’t host Thanksgiving for my husband’s side of the family after almost 20 years, I received calls and texts from almost all my nieces requesting the recipe. It’s that iconic of a recipe. My mom has also made this for my father’s birthday dessert the last two years instead of cake. I rest my case.
It’s also amazing simple to make – just be sure you make it the day before since it needs to chill at least overnight. It can also easily be doubled for two pies if you have a big enough bowl. And trust me, once you make this, you’ll be making at least two every Thanksgiving henceforth.
So be sure to add the ingredients to your Thanksgiving shopping list and prepare to let the compliments roll in. Add some fresh whipped cream with amaretto for the coup de gras!
Pumpkin Chiffon Pie
Ingredients
- 1 refrigerated pie crust
- 3 large eggs separated
- 1 cup sugar divided
- 1 1/4 cup canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 packet unflavored gelatin
- 1/4 cup cold water
Instructions
- Bake the pie crust as directed on the package for a single crust pie. Let cool.
- Separate the eggs. Place the yolks in a medium bowl and reserve the whites.
- Beat egg yolks and 1/2 cup sugar until the sugar dissolves and the mixture is a light yellow.
- Add pumpkin, milk and spices. Cook over a double boiler until slightly thickened, about 10 minutes. Remove from heat.
- Dissolve gelatin in cold water and add to the cooked pumpkin mixture. Let cool to room temperature.
- Meanwhile, use a mixer to beat the egg white until they are foamy. Add the remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
- Gently fold the egg whites into the pumpkin mixture until the mixture is uniform in color.
- Spoon the pie filling into the cooled pie crust and refrigerate at least 8 hours. Serve with whipped cream.