Enjoy the classic flavors of the holiday season with Pumpkin Chiffon Pie and Sweet Potato Pecan Pie. Photos courtesy of Joe’s Seafood, Prime Steak and Stone Crab.
Pumpkin Chiffon Pie Recipe
An Old Favorite In A “Retro” Chiffon Style
Love that pumpkin pie, but find yourself too full at the end of a holiday meal to enjoy it? Lighten up—that is, lighten up the traditional recipe, and make this Pumpkin Chiffon Pie. The idea comes from Chef Gary Baca of Joe’s Seafood, Prime Steak and Stone Crab in Chicago, who wanted to offer a seasonal favorite different from the traditional pumpkin pie. Here, he whips the pumpkin mixture into a chiffon—a retro throwback to the 1950s and 1960s that is light and fluffy. Also take a look at Chef Baca’s Sweet Potato Pecan Pie With Jack Daniel’s.
- 1/4 cup plus 2 tablespoons 2% milk
- 1/4 cup plus 2 tablespoons heavy
- 3/4 cup light brown sugar
- 1-1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4 to 5 gelatin sheets
- 3/4 cup egg yolks
- One 16-ounce can pumpkin purée*
- 1/2 cup heavy whipping cream
- 1/2 cup egg whites
- Few drops lemon juice
- 1/4 cup sugar
- One 10-inch pre-baked graham cracker crust
- 4 cups whipped cream (sweetened) to top pie
*We’ve tested conventional versus organic canned pumpkin purée, and far prefer the organic.
- In sauce pot, add milk, heavy cream, brown sugar, pumpkin spice, cinnamon and salt. Bring to a slow boil.
- Soften gelatin in bowl with cold water.
- In another bowl, beat yolks slightly to mix.
- Slowly beat in 1/4 of hot milk mixture to the yolks, to temper them. Add tempered yolks to sauce pot with hot milk mixture.
- Cook yolk and milk mixture over low heat, 3 to 4 minutes until mixture thickens. Do not boil.
- Remove from heat.
- Squeeze water from gelatin and add to the to the milk/egg mixture.
- Add pumpkin purée. Cool in refrigerator.
- Whip heavy cream and fold into cooled pumpkin mixture.
- Whip egg whites; at soft peak stage, add lemon juice and slowly add sugar. Whip to stiff peak stage, but not dry.
- Fold whites into pumpkin mixture.
- Fill pie shell with the pumpkin mousse.
- Refrigerate until pies are set, at least 6 hours (ideally overnight).
- Top each pie with 4 cups whipped cream.
- Cut into 6 or 8 pieces.
- Optional: Drizzle with grade A maple syrup and garnish with spiced walnuts.
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