Pumpkin Chiffon Pie: flaky, buttery crust baked with a dense shallow layer of spiced pumpkin filling, then layered with a cloudlike pumpkin chiffon mixture.
Homemade Pumpkin Chiffon Pie
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This is seriously the most perfect Pumpkin Chiffon Pie.
It has a homemade flaky butter crust. We fill the crust with a shallow and dense layer of spiced pumpkin pie filling that has cream cheese in it, so you know: super rich! Then we bake them together.
After baking them together then we layer on a cloudlike pumpkin chiffon filling. Chill all together, then just before serving; top with whipped topping and spiced nuts.
The BEST pumpkin pie you will ever eat, and it will go great following your Orange Spiced Turkey or this Thanksgiving Apple Lemon and Herb Turkey.
Y’all it’s about to get real funny down in here. However if you want to skip my blah blah blah story, by all means: Go for it. The recipe and all tips can be found at the bottom of the post!
Parties and Young Single People
Dear Reader,
Today I’m going to tell you a story from my college days. But first you need the layout.
When I was in college I participated in a church group of about 150 young and single adults, here-to-fore referred to as “YSA”. Our group met for services on Sunday, then Monday evenings a portion of us would get together for an inspirational message. Every other Thursday we played volleyball together and about quarterly we had a themed party.
Today’s story of another “Genius Juli moment” (LOL) is brought to you because of one of those quarterly parties. Specifically, the Thanksgiving one.
Steal the Pumpkin
About a month prior to our annual YSA Thanksgiving party the YSA activities committee passed out miniature pumpkins to each person within the YSA. They were specially marked and then we were put on the honor system to not replace these pumpkins.
The #1 Rule: Place all of your miniature pumpkins within eyesight in your living area of your apartment.
The objective: Steal the most pumpkins from other apartments before the Thanksgiving party. The apartment with the most pumpkins on the night of the party would win 8 movie tickets and a $100 gift card to a local eatery.
The #2 Rule: If someone catches you trying to steal their pumpkins you have to leave said pumpkins behind and give one pumkin from your own apartment to them (if your apartment is out of pumpkins then your life sucks enough already and you’re off the hook).
Breaking and Entering
Dear Reader, I can feel your anticipation growing! I know you’re just dying to know of my awesome ninja sluething skills. I’m about to blow your mind:
I got caught!
Every. Single. Time.
My roommates were ticked at me for losing all their pumpkins. Ha!
About the time I snuck into someone’s apartment that turned out WASN’T in the YSA (oops!), and he threatened to turn me into the police for breaking and entering (not to mention stealing his fall decor— But let’s just pause for a second here- How was I supposed to know he had miniature pumpkins in his house as decoration? How many single guys decorate their apartments for the holidays?! I steal plead innocent on this one.), I realized I was gonna have to change my game plan. My happy giggles at my apparent sneakiness kept giving me away.
Pumpkin you’re a Genius!
New Game Plan: Pull my hair back in a business-like bun, grab a clipboard and a box, then pretend I’m gathering the pumpkins on behalf of the YSA activities committee.
Note to self: Avoid the houses of all YSA committee members and check the address book so you don’t ask random strangers for their pumpkins. Do NOT go to apartment 818-06 for ANY reason because the devil lives there, or at least a ridiculously uptight fella does.
Reader at this point I am sure you are on the edge of your seat wondering if I succeeded. I won’t leave you hanging:
Heck yes I succeeded! Have you met me? (Well, probably not. But I’m only okay with losing if I tried my hardest at something and someone else just really is better at it than me).
That worked out well…
You guys it was crazy sauce! I showed up at people’s apartments with a big smile and a
“Hey there! I am just here to collect the pumpkins for the YSA party tonight! Can I get the names of all members in your apartment and the number of pumpkins you were able to gather?”
and people just handed those pumpkins right over to me! In fact my box got pretty heavy and a guy at one of the apartments offered to carry it for me as I went from apartment to apartment.
What a gentleman: Helping me kick his tail! {Insert evil little laugh}
That night I won the contest with a total of 125 pumpkins out of 150.
Pumpkins and Poetry
And here’s where it gets really good y’all. After that nice young man helped me slaughter him in a pumpkin competition, he admired my awesomeness so much he gained a little crush on me.
Said crush inspired the best poem I have ever recieved (sent to me with flowers PS!):
Juli, fair Juli, I have to tell:
The color of your eyes,
it makes my heart swell.
When I see their deep brown
I want to bathe in mud,
and the brightness of your smile
would wash away all that crud.
But your eyes are not crud,
they’re Beautiful to see.
Beautiful, so Beautiful, Juli the Beautiful
will you go out with me?
Sadly every spare moment I had from that moment on was just way too booked for going out. At all. Ever. Poor fella.
In the words of Scarlet Overkill:
I want to dig up that William Shakespeare and show him what true writing is!
(Notice I included a picture of myself up above the paragraph… that’s so you can see for yourself how dirty my eyes and clean my teeth feel… Hahaha!)
About the making of this Pumpkin Chiffon Pie
Y’all this pie really is a labor of love. You will want to make it a day ahead of time. I will warn you it is time consuming, but well worth the effort.
My tip: Read through the entire recipe before you ever start so you can plan accordingly. The pie dough can be made up to 3 days in advance and you may want to consider doing that so you wont have to wait for it to chill on the day of.
Another option is to use pre-made pie crusts to save yourself time and energy. The crust wont taste as amazing, but the rest will still be so good no one will notice :).
Also, you should know that this recipe is enough for two pies.
Enough talk, Let’s eat Pumpkin Chiffon Pie!
Recipe for Pumpkin Chiffon Pie:
Save RecipeIngredients
- *This recipe makes enough for 2 Pumpkin Chiffon Pies! So you know, share with a neighbor or something :).
- 2.5 cups flour
- 2 teaspoons Salt
- 2.5 sticks (10 ounces) cold butter
- 4-5 tablespoons Ice water
- 1 (8-ounce) package cream cheese, room temperature
- 1 15oz can Canned Pumpkin (approximately 2 cups)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (4 TBS) Butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 envelope (about 1 tablespoon) unflavored gelatin
- 2 tablespoons water
- 1tsp Rum or vanilla flavored extract
- 1 cup milk
- 3/4 cup firmly packed light brown sugar
- 4 large egg yolks
- 1 1/4 cups canned pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Pinch of nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup Pecans, chopped
- 1 TBS Water
- 1 TBS Brown Sugar
- 1/2 tsp White Sugar
- Dash of cayenne (optional)
- Dash of cinnamon and nutmeg
Instructions
- Combine the flour and salt in a large bowl, then add the cubed butter
- In a stand-up mixer with a paddle attachment work ingredients together until butter is in pea sized pieces
- Then drizzle the ice water slowly over the top as it mixes until the dough just holds together.
- Remove dough from bowl and knead with hands until dough is smooth and butter is fully incorporated.
- Divide dough in half,and shape each half into a one inch thick round disk,
- Wrap tightly with saran wrap and refrigerate for at least an hour (if the dough does not rest and chill it shrinks as its baking and we don't want that since it wont be all the way full).
- Remove from fridge 30 minutes before use so it can soften enough to roll out.
- In a large mixing bowl, beat the cream cheese and butter together with a hand mixer.
- Add the pumpkin and beat until combined.
- Add the sugar and salt, vanilla, cinnamon and ginger and beat until combined. Add the eggs mixed with the yolks, and the half-and-half and beat until combined.
- *I suggest preparing this part while the cooked part of the pumpkin pies are cooling.
- In a small bowl sprinkle gelatin over water and rum extract, let stand.
- In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt
- Cook over med-med-low heat, whisking, until mixture registers 170°F degrees on a candy thermometer.
- Remove pan from heat and immediately add gelatin mixture (which will be a hard-ish disk), whisking until gelatin is completely dissolved.
- Transfer filling to a metal bowl set in a larger bowl of ice and cold water
- Cool filling, stirring constantly, until it reaches athe consistency of runny pudding (about ten minutes).
- Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks.
- Whisk about one fourth of the whipped cream into the filling to lighten it.
- Fold in remaining whippped cream gently but thoroughly.
- combine pecans, sugars and water over medium heat.
- Stir together until the sugars have begun to dissolve and the water has evaporated (about 3 minutes).
- Set aside in bowl to cool and set up.
- Once rolled out into two pie rounds and placed in pie dishes and press down along the bottom and all sides.
- Pinch and crimp the edges together to make a pretty pattern.
- Using a fork, poke a few holes in the bottom of the crust to allow air to move through and avoide bubbles.
- Fit a piece of aluminum foil to cover the inside of the shell completely.
- Fill the shell up to the edges with pie weights or dried beans and place it in the oven at 425F degrees.
- Bake for 10 minutes, then remove the foil and weights and bake for another 5 minutes.
- Remove from oven and drop temperature to 350F degrees.
- Put a small piece of aluminium foil around the outseide edge of the crust so it doesn't overbrown as your pie bakes.
- Pour the Pumpkin Pie filling into the warm prepared pie crusts and bake for 30 minutes,
- Remove the foil from the crust edges and continue to bake for about 5 more minutes or until the center is set but not solid. (It will continue to set as it cools.
- Let Pie come to room Temperature.
- Pour Pumpkin Chiffon mixture filling over dense pumpkin layer to fill the crust.
- Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour of chilling (but not before or your pie will sweat and get a soggy crust).
- Top with optional whipped cram and candied spiced nuts
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