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Pumpkin Chiffon Pie

Pumpkin chiffon pie has a flaky prebaked crust filled with a light, airy pumpkin filling and warm spices. A glossy meringue folded into the pumpkin mixture gives each slice its delicate texture.
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Prep Time 20 minutes
Cook Time 43 minutes
Resting and chilling 4 hours 35 minutes
Total Time 5 hours 38 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 refrigerated pie crust 9-inch
For the filling
  • 2.25 tsp unflavored gelatin
  • 0.25 cup cold water
  • 1.25 cups canned pumpkin puree
  • 0.5 cup evaporated milk
  • 0.75 cup granulated sugar divided
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp kosher salt
  • 3 eggs large, separated

Equipment

  • 1 9-inch pie plate
  • 1 electric mixer

Method
 

Bake the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Refrigerate the crust for 15 minutes.
  4. Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes.
  5. Remove the parchment and weights, then bake for 8 to 12 minutes more, until golden brown.
  6. Cool the crust completely.
Make the filling
  1. Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes.
  2. Whisk the pumpkin, evaporated milk, 1/2 cup of the sugar, cinnamon, ginger, nutmeg, cloves, salt, and egg yolks in a medium saucepan over medium-low heat, stirring constantly, until the mixture reaches 160°F, about 5 to 8 minutes.
  3. Remove the pan from the heat and stir in the gelatin mixture until fully dissolved.
  4. Transfer the pumpkin mixture to a bowl and refrigerate for 15 to 25 minutes, stirring every 5 minutes, until thickened but still easy to fold.
  5. Whisk the egg whites and remaining 1/4 cup sugar in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water, until the sugar dissolves and the mixture reaches 160°F, about 4 to 6 minutes.
  6. Beat the egg white mixture with an electric mixer on high until glossy stiff peaks form and the bowl feels cool, about 5 to 8 minutes.
  7. Fold the meringue into the pumpkin mixture in 3 additions.
  8. Spoon the filling into the cooled crust and smooth the top.
  9. Refrigerate the pie for at least 4 hours, until set.

Notes

For the lightest texture, fold in the meringue once the pumpkin mixture is thickened but still easy to fold. Cover and refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use a gluten-free refrigerated pie crust.