Chiffon Pumpkin Pie(From The Files Of Ola Dortch Williams)
A light and fluffy pumpkin chiffon pie with warm spices, perfect for fall gatherings and those who love a creamy, airy dessert with rich pumpkin flavor.
Ingredients
Instructions
- Mix gelatine with 1/2 cup sugar, salt, and spices in a saucepan.
- Stir in evaporated milk and egg yolks, then cook on low heat, stirring until the gelatine dissolves and the mixture thickens (about 5 minutes).
- Remove from heat and stir in pumpkin. Chill, stirring occasionally.
- Beat egg whites and remaining 1/4 cup sugar until stiff peaks form.
- Fold the stiff egg whites into the chilled pumpkin mixture.
- Pour the mixture into a baked pie crust.
- Keep chilled and serve.
Tips & Substitutions
To ensure your chiffon pumpkin pie has a light and airy texture, be sure to beat the egg whites until stiff peaks form. If you want a gluten-free option, use a gluten-free pie crust. For additional spice, consider adding a pinch of allspice or cardamom to the filling. This recipe is a delightful twist on traditional pumpkin pie, making it perfect for fall gatherings or holidays.
Serving Suggestions
This chiffon pumpkin pie is best served chilled, making it a refreshing dessert at any gathering. Garnish with whipped cream or a sprinkle of cinnamon for an extra touch. It pairs beautifully with Laura's Potato Salad for a complete meal, or enjoy it alongside a warm beverage like chai or spiced cider for a cozy experience.
Storage & Reheating
Store any leftover chiffon pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. For best texture, avoid freezing, as it can alter the consistency of the filling. Serve chilled directly from the fridge for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chiffon Pumpkin Pie(From The Files Of Ola Dortch Williams) contains roughly 94 calories, with 1g protein, 17g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1144mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Be sure to roast the pumpkin until tender and then blend it until smooth. This will give the pie a fresher taste but requires more preparation time.
How can I make this recipe dairy-free?
To make this chiffon pumpkin pie dairy-free, substitute the evaporated milk with a non-dairy alternative such as coconut milk or almond milk. Ensure that the gelatine used is also plant-based if you want to keep it vegan.
What type of pie crust works best?
A pre-baked traditional pie crust works best for this chiffon pumpkin pie. You can use a store-bought crust or make your own. For a twist, try using a graham cracker crust for a different flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).