Cool and creamy, this Pumpkin Chiffon Pie recipe is a tasty twist on traditional pumpkin pie. Made by folding whipped egg whites into a spiced pumpkin pie mixture, this pie has a soft and fluffy texture and is served cold for a sweet and refreshing end to your Thanksgiving meal. Top your pumpkin pie with a few whipped cream rosettes and stars for the perfect finishing touch!
Gently place pie crust in an ungreased 9 in. pie pan.
Press pie crust into the bottom and up the sides of pie pan then prick the sides and bottom of the crust with a fork.
Trim and flute the edges of the pie crust as desired.
Line the pie crust with parchment paper and place pie weights on top of the crust. Bake crust for 10- 14 minutes or until golden brown. Let cool completely.
In a medium saucepan, combine milk and gelatin; let stand for 5 minutes. Add pumpkin, 2 egg yolks, 1 cup sugar, salt, cinnamon, ginger, cloves and the nutmeg to milk mixture.
Heat over medium low until mixture just begins to boil, stirring constantly. Remove from heat and transfer to a large bowl.
Refrigerate mixture until it becomes thick, about 2 hours.
In a large bowl, whip the 2 egg whites with an electric mixer on high speed until foamy then add the cream of tartar. Whip additional 30 seconds, slowly adding remaining 1/4 cup sugar; continue whipping until stiff peaks form, about 6-8 minutes.
Fold 1/3 whipped egg white mixture into pumpkin mixture to lighten.
Carefully fold in the remaining 2/3 whipped egg white mixture until no streaks remain. Pour into prepared pie crust and refrigerate overnight or until set.
When ready to serve, whip cream and powdered sugar with an electric mixer on medium speed until firm peaks form.
Pipe whipped cream onto pie with tip 1M or serve pie with whipped cream on the side.