Fluffy Pie Made with Pumpkin Chiffon Filling
Recipe: Pumpkin Chiffon Pie with a Twist
Ah, the Chiffon Pie! A celebratory delicacy that took off like wildfire in the early 1900s. Known for its ethereal, cloud-like texture, it's a fantastic alternative to traditional holiday pies. And this pumpkin variety with a rum-infused crumb crust, spiced pumpkin filling, and ahint of vanilla flavor is a winner! Fancy serving it with something special? I'd suggest an Irish Coffee for that extra zing.
Step-by-step Instructions:
- Set the oven to 350°F and position a rack in the middle. Gather your ingredients: vanilla wafer cookies, unsalted butter, dark rum or apple cider, gelatin, pumpkin puree, milk, brown sugar, egg yolks, spices, egg whites, granulated sugar, heavy cream, and sugar for the Irish Coffee pairing.
- First, let's create the crust. Crush the vanilla wafer cookies and mix with melted butter. Pour the mixture into a deep-dish pie plate, press it evenly into the bottom and up the sides. Bake for approximately 10-15 minutes until golden and fragrant.
- While the crust is baking, let's work on the filling. Combine pumpkin, spices, and milk in a saucepan. Over medium heat, stir the mixture until it starts to steam (around 8-9 minutes, but do not let it simmer). Remove from heat and add the gelatin. Stir until the gelatin dissolves. Let it cool for 15 minutes.
- Whisk the egg whites in a large bowl until they form medium peaks, then gradually add granulated sugar, stiffening the peaks even further.
- Pour half of the beaten egg whites into the cooled pumpkin mixture and gently combine. Add the rest of the egg whites, folding until no streaks remain. Pour the chiffon mixture into the baked and cooled pie crust. Refrigerate till set, for at least 6 hours or overnight.
- Before serving, whip 1 cup heavy cream with 1 tablespoon sugar and 1 1/2 teaspoons rum or apple cider. Evenly Spread the whipped cream over the pie.
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- Yield: 1 (9-1/2-inch) deep-dish pie, serving 8-10
- Difficulty: Medium
- Total: 1 hour (plus at least 6 hours chilling time)
Hint: You can prepare this pie a day ahead! Cover it lightly with plastic wrap and refrigerate it. Add the whipped cream just before serving. Enjoy your delicious, light, and airy Pumpkin Chiffon Pie!
Enrichment Data:This pie combines the classic Pumpkin Chiffon Pie recipe with a unique spin - a rum-infused crumb crust. Pair it with an Irish Coffee for a cozy autumn dessert experience. Pumpkin Chiffon Pie can be prepared ahead of time and refrigerated for outstanding convenience.
- this Pumpkin Chiffon Pie recipe features a unique spin with a rum-infused crumb crust, making it an uncategorized take on the traditional recipe
- nutrition-wise, the Pumpon Chiffon Pie with a Twist offers a delightful blend of pumpkin, spices, and a hint of vanilla, along with a creamy topping that's sure to satisfy your sweet tooth
- for those who enjoy a bit of zing, an Irish Coffee pairing would be a perfect accompaniment to the light and airy Pumpkin Chiffon Pie
- remembering to refrigerate the pie for at least 6 hours or overnight ensures it will be ready for serving, and can even be prepared a day ahead for added convenience. Attachment: For more pumpkin picks, don't forget to check out the best of pumpkins on Chowhound!
