Orange Pumpkin Chiffon Pie

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Servings: 6 Difficulty: Advanced
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A light, airy dessert with vibrant pumpkin and citrus flavors
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: 6 Calories: 80.4

Description

This Orange Pumpkin Chiffon Pie is a delicate and elegant dessert that combines the warm spices of pumpkin with the bright zest of orange. The chiffon texture makes it incredibly light and fluffy, offering a refreshing alternative to heavy custards. It features a buttery pie crust filled with a spiced pumpkin mixture folded with whipped egg whites, creating a beautiful contrast in texture. Perfect for autumn gatherings, Thanksgiving dinner, or as a sophisticated weekend treat, this pie is sure to impress your guests. The subtle spices like cinnamon, nutmeg, and ginger enhance the natural sweetness of the pumpkin, while the orange rind adds a fragrant citrus note that ties the flavors together beautifully.

Ingredients

Directions

  1. Prepare a 9-inch pie shell using Pillsbury Golden Pie Crust Mix or similar, and bake at 450F (232C) for 8 to 10 minutes until golden brown.
  2. Allow the baked pie shell to cool completely on a wire rack.
  3. 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.
  4. Blend in 2 egg yolks and 1 1/2 tsp grated orange rind into the saucepan mixture.
  5. Slowly add 1 cup evaporated milk to the saucepan while stirring constantly.
  6. Cook over low heat, stirring constantly, until the mixture thickens (about 10 to 15 minutes).
  7. Remove from heat and chill the mixture until it just begins to set and is barely cool.
  8. Stir in one 1-lb can of pumpkin puree until well combined.
  9. Set the pumpkin mixture aside.
  10. In a clean bowl, beat 2 egg whites until stiff peaks form.
  11. Gradually add 1/2 cup sugar to the egg whites while continuing to beat until stiff and glossy.
  12. Gently fold the beaten egg whites into the pumpkin mixture.
  13. Pour the filling into the cooled baked pie shell.
  14. Chill the pie until set, for 2 to 3 hours.
  15. Garnish with orange segments if desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 80.4kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 2.7g14%
Cholesterol 15.0mg5%
Sodium 54.6mg3%
Total Carbohydrate 6.6g3%
Dietary Fiber 0.0g0%
Sugars 6.6g
Protein 4.6g10%

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

Note

Ensure the pumpkin mixture is barely cool before folding in the egg whites to maintain the airiness of the chiffon texture.

The pie must be chilled for at least 2 hours to allow the gelatin to set properly.

For the pie crust, you can use a store-bought golden pie crust or make your own for a homemade touch.

Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: pumpkin pie, chiffon pie, orange dessert, light dessert, fall recipe, thanksgiving dessert, spiced pumpkin, egg white foam, pie crust, citrus zest, gelatin dessert, autumn baking, home style, vegetarian dessert, easy pie, chilled pie
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