Pumpkin Chiffon Pie (Tarte a la citrouille en mousseline de soie)


A ” Chiffon” , don’t you just love that name.” Come here my little Chiffon, you beautiful thing.” It is indeed a sheer lightweight fabric, usually made of silk or nylon but it is also used to describe a cooking procedure to make something light and porous by the addition of stiffly beaten  egg whites. The base for a chiffon is either thickened with starch,  made by the cooked juice of  fruit finely chopped or pureed for fruit fillings, or a base thickened with egg and starch like the  pastry cream for the lemon chiffon and a base thickened with egg, which we are making for the pumpkin chiffon.

You will need:

1 – 9 inch pie shell (baked)

  • 1 can (14-15 oz) Pumpkin
  • 3/4 cup packed brown sugar
  • 1- 12 oz can of evaporated milk
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • dash nutmeg

1 envelope of unflavored gelatin mixed with 1/4 cup of cold water

  • 3 egg whites
  • 1/4 cup of sugar


Combine pumpkin, brown sugar, evaporated milk, egg yolks, salt and spices in top of double boiler and mix until smooth and uniform. Place top over bottom on stove  and cook, stirring frequently, until thickened, or temperature reads 185 degrees F or (85degrees C) Remove from heat.  Soften the gelatin in the water. Add it to the hot pumpkin mixture and stir till dissolved. Let it cool down, then chill in refrigerator until very thick but not set. Beat the egg whites in a bowl until they reach soft peaks, gradually adding sugar as you go. Continue to beat until a thick, glossy meringue is formed. Take pumpkin  out of refrigerator. Fold the meringue into the pumpkin mixture using the up, around, and down motion with a rubber spatula, always folding, never mixing, and fold till all incorporated.  Spread in baked pie shell and refrigerate till set, about 2-3 hours.

Dot with sour cream and walnuts, if you wish!


(my beautiful pumpkin chiffon pie)


About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Desserts, Pies. Bookmark the permalink.

11 Responses to Pumpkin Chiffon Pie (Tarte a la citrouille en mousseline de soie)

  1. Looks like a really nice alternative to the Thanksgiving pumpkin pie! I’ve often heard of chiffon cake but never of chiffon pie so I’ve learnt something new!!! We can’t get the canned stuff here so the only option is to cook out the pumpkin in the oven *sigh* bet it’s a lot speedier via your methods though…

    • piesandeyes says:

      Really, no canned pumpkin or squash? Cooking and preparing pumpkin is a lot of work! That could be a new business for someone! Ya a chiffon is on the idea of a mousse, or a bavarian, or like a souffle. They all use eggs whites and yolks divided.

  2. zestybeandog says:

    Good looking pie! 🙂

  3. samology says:

    Never heard of chiffon pies! Only chiffon cakes! But this does look really delicious though!! What a great idea!!

  4. debbrunson says:

    Agree with not knowing about a chiffon pie! Beautiful, and great descriptions, P&E! This one is a keeper 😀

  5. Yum! You had me at the word “pumpkin.” 🙂 I have never had a pumpkin chiffon…sounds really good.

  6. piesandeyes says:

    I can tell you like pumpkin! I’m surprised that a lot of people have never heard of a chiffon pie, it has been around for as long as I can remember! It is nice and light!

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