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Pumpkin Chiffon Pie

Many of us can't help but overindulge at the Thanksgiving table. Luckily this pumpkin chiffon dessert is a deliciously light alternative to traditional pumpkin pie. Spiced with cinnamon and nutmeg, the golden pumpkin filling is spooned into a nut pastry crust made in a 10-inch springform pan.

4.1 Average of 8 ratings

Difficulty: Somewhat Difficult
Average of 4 reviews




Ingredients

  • Crust
  • 2 1/4 cups all-purpose flour
  • 1 cup finely chopped walnuts or pecans
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick) cold butter
  • 4-6 tablespoons cold water
  • ground cinnamon
  • granulated sugar
  • Filling
  • 2 packages unflavored gelatin
  • 1 cup cold water , divided
  • 1 can (16 ounces) pumpkin
  • 1 cup granulated sugar , divided
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup brandy
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup whipping cream , whipped or 2 cups frozen whipped topping, thawed

Makes

Pie serves 8-10

Instructions:

Step 1

To prepare crust: Preheat oven to 375 degrees. Combine flour, nuts and 2 tablespoons sugar in large bowl. Cut butter into flour mixture with pastry blender or on/off pulses of food processor until mixture resembles coarse crumbs. Add water, a few tablespoons at a time, until dough just holds together. Form into flat disc and refrigerate at least 30 minutes. On lightly flours surface, roll disc into 14-inch circle. Fold into quarters and place in pan. Unfold dough and press onto bottom and 2 inches up sides of pan. Do not stretch dough. Prick bottom of crust with fork. Bake crust for 25-30 minute. Cool crust before filling

Step 2

To prepare filling: Sprinkle gelatin over 1/2 cup cold water in medium saucepan; let stand 5 minutes to soften. Add pumpkin, brown sugar, 1/4 cup granulated sugar, brandy, cinnamon and nutmeg; stir over medium heat until very hot. Set aside and cool. In large bowl, beat meringue powder, remaining 1/2 cup cold water and 1/4 cup granulated sugar on high for 2 minutes. Add remaining sugar and continue to beat until stiff peaks form, about 3 minutes. If pumpkin mixture is not cool, stir over bowl of ice water until cooled. Add 1 cup of meringue to pumpkin mixture; stir. Gently fold pumpkin mixture and whipped cream into remaining meringue. Pour into cooled crust. Chill at least 3-4 hours or overnight. Garnish with additional whipped cream or whipped topping and nuts, if desired.