Food Recipes Desserts Pies & Tarts Pumpkin-Chiffon Pie 5.0 (1,851) 6 Reviews This variation on the Thanksgiving classic has the flavors of a traditional pumpkin pie with the height and airy texture of a mousse. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on February 14, 2023 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Active Time: 30 mins Refrigerate Time: 40 mins Total Time: 3 hrs 10 mins Yield: 1 (10-inch) pie Jump to recipe What could be better than a classic pumpkin pie? Pumpkin chiffon pie, an easy but impressive variation, is certainly a contender. The secret to the smooth, airy filling: separating the eggs and whisking the yolks into the rich pumpkin-and-cream mixture, then beating the whites until they are glossy and fluffy, folding them gently into the filling just before baking. The result will be a pumpkin chiffon pie that's delicate and decadent all at once. Frequently Asked Questions What is a chiffon pie filling made of? A chiffon pie is any pie with an especially airy filling that's made by folding beaten egg whites or meringue into the other ingredients before they are transferred into the crust. The name refers to the light, silky texture of the finished product. Chiffon pies can be made in a range of flavors; for example, we also love this lemon chiffon pie from pastry chef Kelly Fields. The term "chiffon" is also used for cakes with egg whites folded into the batter before baking, as in this coconut chiffon Bundt cake or this lemon chiffon cake with blueberry-coriander buttercream. Can I use my Halloween pumpkin for pie? It depends on what type of pumpkin you're using. Field pumpkins and other pumpkins bred to make good jack-o'-lanterns aren't the best for cooking; they can be more seeds and pulp than actual pumpkin flesh, and the flesh itself is often stringy and not super flavorful. The best pumpkins for pies are sugar pumpkins, often called "pie pumpkins," or other similar heirloom varieties that are sweet and on the smaller side — you can definitely use these as decoration, but because of the size, carving might be tricky. This pie recipe calls for the canned stuff, but feel free to puree your own pumpkin if you'd like. Notes from the Food & Wine Test Kitchen For this pumpkin chiffon pie filling, be sure to use 100 percent pumpkin puree and not canned pumpkin pie mix, which already contains added sugar and spices. To create a crisp crust on the bottom, we bake the pie shell partially before adding the filling. If the edge of the crust starts to darken too much, cover it with a pie shield or strips of foil. The all-butter pie dough used here is also great for classic pumpkin pie and another variation, chocolate-swirled pumpkin pie. Cook Mode (Keep screen awake) Ingredients All-butter pie dough 1 1/4 cups all-purpose flour Kosher salt 1 stick cold unsalted butter, cubed 1/4 cup ice water Pumpkin-chiffon pie 4 large eggs, separated 3/4 cup sugar 1 tablespoon cornstarch 2 teaspoons cinnamon 1/4 teaspoon cloves Pinch of salt 1 (15-ounce) can pumpkin puree 1/2 cup heavy cream Directions Make the pie dough In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes. Make the pumpkin chiffon pie Preheat the oven to 350°F. On a floured surface, roll out the dough to a 13-inch round, a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly. In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, cornstarch, cinnamon, cloves, and salt until smooth. Whisk in the pumpkin puree, then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving. Originally appeared: November 2009 Rate It Print