Pumpkin Chiffon Pie

Silky, mousse-like pumpkin filling meets a flaky, blind-baked crust for a lighter take on a fall classic.

By @freshaprilflours

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 0 homemade pie crust
• 0 pumpkin puree
• 0 sugar
• 0 spices
• 0 heavy cream

Instructions

1. Prepare the homemade pie crust according to your favorite recipe and blind-bake it until golden brown.
2. In a medium saucepan, combine the pumpkin puree, sugar, and spices. Cook over medium heat until the mixture is thickened, stirring constantly.
3. Remove the saucepan from heat and let the pumpkin mixture cool to room temperature.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cooled pumpkin mixture until fully combined.
6. Pour the pumpkin chiffon filling into the prepared pie crust, smoothing the top with a spatula.
7. Refrigerate the pie for at least 4 hours or until set.
8. Before serving, optionally garnish with additional whipped cream or a sprinkle of cinnamon.