Pumpkin Chiffon Pudding

This pumpkin chiffon pudding is a light, airy take on pumpkin pie filling that needs no oven and no pie crust. Canned pumpkin puree gets mixed with evaporated skim milk, pumpkin pie spice, and a sweetener, then folded into whipped topping and set with unflavored gelatin for a mousse-like texture.

The chiffon texture comes from timing. The gelatin-pumpkin mixture needs to chill until it reaches the consistency of unbeaten egg whites before you fold in the whipped topping. At that stage, it’s thick enough to hold the air from the whipped topping but still loose enough to fold smoothly. Too liquid and the topping floats on top. Too set and you get lumps.

Using evaporated skim milk instead of regular milk gives the pudding a creamier body with a fraction of the fat. Combined with the artificial sweetener, this stays firmly in low-calorie territory while still tasting rich and satisfying.

Spoon it into individual dessert dishes for an elegant presentation and chill for 1-3 hours until firm.

Kitchen Tips

• Dissolve the gelatin completely over low heat. Undissolved granules create chewy bits in the finished pudding.
• Check the partially-set stage every 15 minutes. The window between “too liquid” and “too firm” closes fast.
• Fold the whipped topping gently with a rubber spatula. Stirring knocks out the air.
• If the gelatin sets too firm before you fold in the topping, warm it briefly over a pot of hot water to loosen.

Variations

• Use real sugar and whole milk for a richer, non-diet version.
• Top each dish with a dollop of extra whipped topping and a pinch of cinnamon before serving.
• Layer the pudding with crushed gingersnap cookies in parfait glasses for a deconstructed pumpkin pie.