Anyone who says you can't have Pumpkin Chiffon Pie at Christmas is crazy! I LOVE all things pumpkin, but my goodness, have you ever had homemade pumpkin chiffon pie? It will make you swoon! It is so fluffy and light, it's like eating a cloud made of pumpkin.

I came across this recipe years ago and was bound and determined to try it, but every year the holidays became too hectic and time slipped away from me. This year, because my children are so young, I wanted everything to be perfect. I made lists in November of things I wanted to do to make the holiday season special for them. After all, the magic of Christmas only comes once a year. These precious years when your children are little are so few, I just want everything to be magical, twinkaling lights everywhere, nutcrackers, I want them to look back at their childhood with awe and remember us baking together, and bringing little packages to our neighbors and mailman. I want to teach them gratitude and that the holidays are about more than what Santa might leave them under the tree. But I also want to them to taste the season! To think of the holidays, and think... "Oh man, mom's pumpkin chiffon pie!"

So this year, we slowed things down a bit and we carved out time from our busy schedules to make this homemade pie together - and we played with the recipe a bit, tweaking it here and there, and I think improved it! So here it is: ENJOY!

I hope it makes your taste buds burst and your heart just a little lighter. 

xo, Kassy

Pumpkin Chiffon Pie

Active Time: 30 minutes

Total Time: 5 hours, 30 minutes (includes chilling)

Makes 8 Servings

ingredients 

• 1 Tbs. Unflavored Gelatin (about a packet and a half - but measure it out)
• 3 Eggs, separated
• 1 Can Pure Pumpkin Puree (not pumpkin pie!)
• 1 Cup Sugar, divided
• 1/2 Cup Milk (I used 2%)
• 1 Tsp. Pumpkin Pie Spice
• 1/4 Tsp. Salt
• 1/4 Tsp. Cream of Tartar
• 1 10-Inch Store-bought Graham Cracker Crust 
• 1 Cup Heavy Cream, whipped
• 2 Tbs. Powdered Sugar
• Cinnamon

make it

1. Soak the gelatin in 1/4 cup cold water. Set aside.
2. In the top of a double boiler,* lightly beat the egg yolks. Add the canned pumpkin, 1/4 cup sugar, milk, pumpkin-pie spice, and salt. Place over a pan of boiling water. Cook, whisking constantly until thick (160 degrees F), about 5 minutes. Add the gelatin mixture and stir until it's dissolved. Chill in fridge for at least 1 hour. *If you don't have a double boiler, simply use a glass bowl on top of a pot - make sure the bowl does not touch the boiling water.\
3. In the top of a clean double boiler (or a clean glass bowl) combine the egg whites, 3/4 cup sugar, 1/3 cup water, and cream of tartar. Place over a pan of boiling water. With an electric mixer, beat until stiff peaks form and the mixture reaches 160 degrees F. Gently fold the egg-white mixture into the chilled pumpkin mixture. Spoon into piecrust. Chill at least 4 hours. 
4. When ready to serve, make homemade whip cream. In a bowl, using an electric mixer, combine 1 cup heavy cream and 2 Tbs. powdered sugar. Whisk until the cream forms stiff peaks. Spoon onto entire pie, covering entire surface. Sprinkle with cinnamon. Serve!

storage

This pumpkin chiffon pie is best fresh, but even with the homemade cream, it can be stored in the fridge for up to 5 days. I covered my pie with plastic wrap, and the whipped cream never fell - still looked as emaculate as the day I made it. I ate the whole pie within  5 days, and it tasted just as good the 5th day, as it did day one! My tip: don't make the whip cream util you are ready to serve the pie. The pie can be made in advance, in fact, I think it's best if you make it the night before and let it sit chilling in the fridge overnight. Simply whip the cream just before serving, and voila! The best darn Pumpkin Chiffon Pie you ever did taste!

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