Pumpkin Chiffon Pie

Pumpkins are some of the oldest American foods around. It doesn’t get much more American than pumpkin. They were grown and cultivated in Central America as far back as 5500 B.C. Pumpkins were some of the first foods the early explorers brought from the New World back to Europe. In 16th century Europe, pumpkins were know as pumpions in England and pompons in France.

Pumpkin pie is an American Thanksgiving tradition that dates back almost as long as America itself. Though it is doubtful that pumpkin pie was actually served at the first Thanksgiving meal because there was no butter, wheat or ovens to cook them when the Pilgrims first arrived to the New World, it is most likely that pumpkin in some form was served. Both the Native Americans and the Pilgrims were very familiar with pumpkins. There are recipes for pumpkin pie dating back to the mid 17th century, but pumpkin pie as we know it today, did not really become popular until the early 18th century, and really rose to fame and popularity after the Civil War.

Today, as with anything, there are many variations of pumpkin pie. Sometimes I make it in the traditional style, and sometimes I don’t. This time I chose to make it a little differently. This year, I made a pumpkin chiffon pie. It is a lighter version of pumpkin pie, and is not as heavy.

Pumpkin Chiffon Pie

Graham Cracker Crust

Preheat oven to 350* F or 180* C

1 cup walnuts or pecans

1 cup graham crackers

1/4 cup firmly packed brown sugar

5-6 TBSP melted butter

Place the graham crackers, nuts and brown sugar in the food processor and blend until it resembles sand.

Add the melted butter and pulse again to blend everything together.

Firmly press the mixture into a pie or tart pan and bake for about 15-20 minutes or until it is lightly browned.

Once the crust is done, remove it from the oven and let it cool completely before adding the filling.

The Filling

1/4 cup milk

2 tsp vanilla

1 TBSP cream of tartar

2/3 cup tightly packed brown sugar

4 eggs

1 cup pumpkin puree

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

1 1/2 cups heavy whipping cream

In a saucepan, combine the milk, cream of tartar and vanilla and cook for about 5 minutes, stirring constantly.

Add the eggs, one at a time, whisking constantly.

Whisk in the pumpkin and spices and continue to cook for an additional 7-10 minutes or until the sauce becomes thick and smooth. DO NOT allow the custard to come to a boil or you will scramble the eggs.

Pour the custard mixture into a glass bowl, cover and allow to come to room temperature.

Once the custard temperature has been lowered to room temperature, whip the whipping cream to form stiff peaks. You can also use prepared whipped cream as well. Fold the whipped cream into the custard mixture.

Spoon the pumpkin and cream mixture onto the pie shell and spread evenly.

Decorate the pie and place in the freezer to set for at least two hours to set.

Once the pie is set, transfer the pie to the refrigerator and keep there until ready to serve . Serve the pie cold. This pie was a huge hit, even for those who are not big pumpkin pie fans. This pie is a very tasty alternative to a traditional pumpkin pie, and is good at any time.

Stay safe and stay well Everyone. ‘Til next time.

1/4 cup mlk

1 TBSP cream of tartar

2 tsp vanilla

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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