Description
A light and airy dessert featuring a silky pumpkin filling with warm spices, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs (separated)
- 3/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 cup heavy cream
- 1 pie crust (homemade or store-bought)
Instructions
- Pre-bake the pie crust according to package instructions and allow to cool completely.
- In a mixing bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and ginger until smooth. Add beaten egg yolks and mix well.
- Whip half of the heavy cream until soft peaks form and set aside.
- In a small saucepan, dissolve gelatin in water and heat gently until dissolved, then stir into the pumpkin mixture.
- Whip egg whites until stiff peaks form and fold gently into the pumpkin mixture.
- Fold in the reserved whipped cream until just combined. Pour filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours, ideally overnight, to set.
- Serve topped with reserved whipped cream and a sprinkle of cinnamon.
Notes
For a gluten-free option, substitute with a gluten-free pie crust. For dairy-free, replace heavy cream with coconut cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pumpkin, chiffon, pie, dessert, autumn, Thanksgiving