Pumpkin Pie Hawaiian
Submitted by punky328
Pumpkin chiffon pie with a light, mousse-like filling set with gelatin and whipped egg whites, topped with ginger-spiced whipped cream. An airy, no-bake twist on pumpkin pie.
YIELD
1 piePREP
20 minCOOK
0 minREADY
3 hrsIf traditional pumpkin pie feels heavy to you, this Hawaiian-style chiffon version is the answer. The filling is a mousse: pumpkin cooked with brown sugar, warm spices, and gelatin, then folded into stiff beaten egg whites so it puffs up light and airy before setting in the fridge.
The texture is completely different from a custard pie. Where standard pumpkin pie is dense and firm, this one is fluffy, almost cloud-like, and melts on your tongue. The gelatin holds the shape without weighing it down.
A ginger-spiced whipped cream swirled over the top adds a cool, fragrant layer that complements the warm cinnamon, allspice, and nutmeg in the filling. That ginger whipped cream is good enough to serve on its own.
Chef Tips
- Cool the pumpkin-gelatin mixture until it’s firm but not hard before folding in the egg whites. Too warm and it deflates the whites. Too cold and it sets into lumps.
- Beat the egg whites to stiff peaks with the powdered sugar. Soft peaks won’t hold the filling’s structure.
- Refrigerate a full 3 hours before serving. The gelatin needs that time to set the airy filling firmly enough to slice.
Variations
- Use a gingersnap cookie crust instead of a standard pie shell for extra ginger flavor.
- Add a tablespoon of dark rum to the pumpkin mixture before cooling for a boozy, tropical depth.
- Top with toasted coconut flakes alongside the whipped cream for a more Hawaiian presentation.
Ingredients
Directions
In a saucepan mix gelatin, brown sugar, salt and spices.
Stir in milk, pumpkin and slightly beaten eggs yolks.
Cook over medium heat, stirring constantly until hot throughout and gelatin is dissolved (8 to 10 minutes).
Set in cold water to cool until firm but not hard, stirring occasionally.
In large mixer bowl beat egg whites until foamy; gradually beat in powdered sugar and beat until stiff peaks form.
Set aside.
Without washing beaters, beat cooled pumpkin mixture until smooth and fluffy.
Gently fold into beaten whites.
Heap lightly in pie shell.
Refrigerate for 3 hours.
Spread with ginger-flavored Whipped Cream Topping before serving.
WHIPPED CREAM TOPPING -- In chilled bowl combine 1 cup (½ pint) whipping cream, 3 tablespoons powdered sugar and ½ teaspoon vanilla or spice (ginger, cinnamon, etc.).
Beat until just stiff enough to hold its shape.
Spread in swirls over pie, or use as dessert topping.
Keep refrigerated until served.
Comments
