Are you ready to ditch the heavy, dense pumpkin pies this year? This Pumpkin Chiffon Pie recipe delivers all the delicious autumnal flavors you crave, but with a wonderfully light and airy texture. It’s the perfect balance of creamy pumpkin spice and a delicate, cloud-like meringue topping. This recipe is surprisingly easy to make, making it a perfect showstopper for your next Thanksgiving dinner or any autumn gathering. Get ready to impress your friends and family with this healthier, yet incredibly satisfying, dessert!
Ingredients:
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Meringue:
- 4 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions:
Making the Pumpkin Filling:
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Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. This prevents sticking and ensures easy removal later.
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Whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl until well combined. Make sure there are no lumps of pumpkin remaining.
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In a small bowl, whisk together the cornstarch and a tablespoon of cold water to create a smooth slurry. This helps thicken the filling beautifully.
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Stir the cornstarch slurry into the pumpkin mixture. Mix thoroughly to ensure even thickening.
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Stir in the vanilla extract.
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Pour the pumpkin filling into the prepared pie plate.
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Bake for 45-50 minutes, or until the filling is set around the edges and slightly jiggly in the center. Avoid overbaking, as this can lead to a dry pie.
Making the Meringue:
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While the pumpkin filling is baking, prepare the meringue. In a clean, grease-free bowl (essential for proper meringue!), beat the egg whites with an electric mixer until soft peaks form.
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Gradually add the sugar and cream of tartar, continuing to beat until stiff, glossy peaks form. This takes a little time and patience, but the result is well worth it!
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Once the pumpkin filling is baked, carefully spread the meringue over the top, sealing it to the edges of the crust to prevent shrinkage.
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Bake for an additional 10-12 minutes, or until the meringue is lightly browned.
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Let the pie cool completely on a wire rack before serving. This allows the filling to set fully and the meringue to become firm.
Cooking Tips & Variations:
- For a richer flavor, use heavy cream instead of evaporated milk.
- Add a touch of spice with a pinch of cayenne pepper or allspice.
- Make it a gingersnap pie: Use a store-bought gingersnap crust for a delightful twist.
- For a vegan option, substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use vegan whipped topping for the meringue. This might require some recipe adjustments to achieve the desired consistency.
- Don’t over-beat the egg whites for the meringue; it can lead to a tough meringue.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Protein: Approximately 5-7g Carbohydrates: Approximately 45-55g
This delicious Pumpkin Chiffon Pie is a guaranteed crowd-pleaser. It’s a fantastic way to enjoy all the flavors of autumn without the heaviness of traditional pumpkin pie. Enjoy!