|nutritional information (per serving)|
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|Servings: 8 to 10|
|amount per serving|
|% Daily Value*|
|Saturated Fat 19g||93%|
|dietary fiber 3g||11%|
|Total sugar 57g|
|Vitamin C 1 mg||6%|
|Calcium 69 mg||5%|
|iron 6 mg||36%|
|Potassium 291 mg||6%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Chiffon pies were invented in 1926 by “Pie King” Monroe Boston Strause of Los Angeles, California. This light and airy cake was named by his mother for the fabric with a similarly light texture.
What gives chiffon pie its signature mouthfeel is the aeration of whipped egg whites folded into a thickened cream base. Originally, cornstarch was the thickening agent, but today these pies are usually stabilized with powdered gelatin.
Traditional pumpkin pies are a staple on any holiday table, but if like me you want to eat all the pies, this chiffon twist is an excellent, lighter alternative, leaving your dessert stomach free for the others.
“The delicious and textured ginger snap base really sets this recipe apart from other pumpkin pie recipes. The filling has a wonderful and rich flavor with a perfect texture. Despite the use of gelatin, the recipe is not at all gummy. The cake.” It also holds up incredibly well, so you get a picture-perfect slice. It takes a little longer to make than other pumpkin pie recipes, but it's definitely worth it as it makes a stunning pie to display at your Thanksgiving dinner!” -Cara Cormack
For the crust:
34 ginger snapsor enough to make 2 1/4 cups of ground crumbs
3 tablespoon granulated sugar
1/4 teaspoon fine Salt
4 tablespoon unsalted buttermelted
For the filling:
2 3/4 teaspoon tasteless powdered gelatin
3 tablespoon cold Water
3 large eggs
3/4 Cup granulated sugardivided
1/4 teaspoon fine Salt
1 teaspoon Cinammon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon Ground carnations
1/8 teaspoon ground allspice
1/4 Cup Low fat content buttermilk
1/4 Cup whipped cream
1 Cup pumpkin puree
For the stabilized whipped cream topping:
1 teaspoon tasteless powdered gelatin
1 tablespoon cold Water
1 Cup cold whipped cream
1/4 Cup powdered sugarsieved
1 teaspoon vanilla extract
For the crust
Gather the ingredients. Preheat the oven to 350 F.
Combine ginger snaps, sugar and salt in the bowl of a food processor. Pulse until fine crumbs form.
With the food processor running, drizzle over the melted butter until fully combined and the crumbs are beginning to combine.
Press crumbs evenly into and down the sides of a 9-inch cake pan. Bake in the preheated oven for 12 minutes. The crust should be slightly darker and harden as it cools. Remove from the oven and let cool completely on a wire rack.
For the filling
Gather the ingredients.
Allow the gelatin to bloom by placing the water in a small bowl and sprinkling the gelatin on top. Give a quick stir to ensure all of the gelatin granules are moist. Let it sit for 5 minutes until it hardens and softens.
Separate the eggs. Place the yolks in a medium mixing bowl and the whites in the bowl of a food processor. Be careful not to get the yolk into the egg white, otherwise it won't break open. Set the bowl of egg whites aside.
Whisk together the egg yolks, 1/2 cup sugar, salt, cinnamon, ginger, nutmeg, cloves, and allspice until light and smooth, about 1 minute.
In a small saucepan, heat the buttermilk and cream over medium-high heat and bring to a boil. Remove from the heat and stir in the blossomed gelatine until completely dissolved.
Using one hand, slowly pour the hot liquid into the egg yolk mixture while whisking with the other hand to avoid scrambled eggs. Whisk until fully mixed.
Add the pumpkin puree and stir. Set aside while the egg whites are whipped.
Attach the bowl of egg whites to a food processor fitted with the whisk attachment. Whisk on medium speed for about 45 seconds or until they start to become fluffy.
Set the speed to medium-high and gradually add the remaining 1/4 cup sugar, allowing it to incorporate after each addition.
Whisk an additional 2 to 3 minutes until stiff peaks form. Don't open it too much, otherwise it won't fold up as well. The egg white should look silky smooth like shaving cream and not curdled or broken.
Fold half of the beaten egg whites into the pumpkin mixture to lighten.
Once fully incorporated, add the other half of the beaten egg whites and fold in with broad, deliberate movements until there are no streaks.
Pour the filling into the cooled tart pan and place in the fridge to set for at least 4 hours or overnight.
For the whipped cream and assembly
Gather the ingredients for the whipped cream and the prepared cake.
Place the gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes until very thick.
Microwave the thickened gelatin. Microwave the gelatin until it dissolves and becomes liquid (7 to 10 seconds). Check after 5 seconds and then every few seconds until fully liquified but not hot. You can also use a water bath to liquefy the gelatin mixture.
In a large mixing bowl, beat with an electric mixer on high speed until the mixture begins to thicken, then stir in the powdered sugar. Add the vanilla and continue beating until thick, but not quite to the soft peak.
Pour the liquid gelatin into the cream in a thin stream, stirring constantly (if the gelatin has thickened again, heat again for a few seconds until liquid but not hot). Continue beating until stiff peaks form.
Spread the stabilized whipped cream over the cooled and set cake.
Raw Egg Warning: Consuming raw and lightly cooked eggs puts you at risk of foodborne illness. If this is a problem, you can substitute pasteurized, whipped egg whites (most you'll find in the supermarket don't whip, so be sure to check before you buy). Alternatively, you can make a Swiss meringue topping, which is cooked meringue.
- You can substitute 3 1/2 sheets of silver gelatin for powdered gelatin. However, you still need to get it to flower by placing the leaves in ice water for 2 to 3 minutes until soft. Squeeze excess water from the leaves and place on a paper towel until ready to use.
- You can make your own pumpkin puree by steaming or roasting the pulp until tender, then adding the cooked pumpkin to a blender to puree.
Don't like ginger snaps? Try graham crackers, vanilla wafers, biscoffs or a blind baked pie crust.
How to store it
The whole cake can be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing the cake.
The crust can be made ahead of time and stored wrapped in the fridge for 3 days or frozen for 3 months.