Orange Pumpkin Chiffon Pie

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Servings: 8 servings Difficulty: Advanced
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A light, airy autumn dessert blending sweet pumpkin with bright citrus notes.
Orange Pumpkin Chiffon Pie recipe image
Orange Pumpkin Chiffon Pie recipe image
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Orange Pumpkin Chiffon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 350

Description

This elegant Orange Pumpkin Chiffon Pie offers a delightful balance of earthy pumpkin sweetness and bright citrus zest. Unlike dense traditional pies, this chiffon-style filling is incredibly light and airy, achieved by folding in beaten egg whites. The combination of warm spices like cinnamon, nutmeg, and ginger complements the orange rind perfectly, creating a sophisticated flavor profile. It is an ideal dessert for autumn gatherings, Thanksgiving, or any occasion calling for a refined yet comforting treat.

Directions

  1. Preheat oven to 450°F (230°C).
  2. Prepare the 9-inch pie crust according to package directions and place in a pie plate.
  3. Prick the bottom of the crust generously with a fork to prevent bubbling.
  4. Bake the crust at 450°F (232°C) for 8 to 10 minutes until golden brown.
  5. Remove from oven and allow the crust to cool completely.
  6. In a saucepan, combine 1 envelope unflavored gelatin, 1/2 cup sugar, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger.
  7. Blend in 2 egg yolks and 1 1/2 tsp grated orange rind into the spice mixture.
  8. Cook over low heat, stirring constantly, until the mixture thickens (about 10 to 15 minutes).
  9. Remove from heat and chill the mixture until it just begins to set and is barely cool.
  10. Stir in 1 lb (one 15-oz can) pumpkin puree until smooth and well combined.
  11. In a separate clean bowl, beat 2 egg whites until stiff peaks form.
  12. Gradually add the remaining 1/2 cup sugar to the egg whites, continuing to beat until stiff and glossy.
  13. Gently fold the beaten egg whites into the pumpkin mixture until no white streaks remain.
  14. Pour the filling into the cooled baked pie shell.
  15. Chill in the refrigerator until set, approximately 2 to 3 hours.
  16. Garnish with orange segments if desired before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 120mg40%
Sodium 250mg11%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 30g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie, pumpkin, orange, chiffon, dessert, autumn, fall, citrus, spiced, custard, egg whites, gelatin, thanksgiving, holiday, light, airy, homemade, classic, comfort food, baking
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