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Pumpkin chiffon pie, anyone?

When I was a young'un, my mother used to make a pumpkin chiffon pie. It had a ginger snap crust and was light and fluffy. It also probably had raw egg whites. Does anyone have a good recipe for such a thing without raw egg whites? I will probably double the recipe and make it in a large springform, so it will need to be able to accommodate that change. Many thanks!

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  1. if you're concerned about safety, just use pasteurized eggs in a traditional recipe.

    4 Replies
    1. re: goodhealthgourmet

      Can I get just egg whites, that will whip the way regular whites do?

      1. re: somervilleoldtimer

        you sure can! Trader Joe's has small cartons, or you can find "All Whites," Egg Beaters Whites, Organic Valley, or Eggology at regular supermarkets....just be sure to let them warm up to room temp before whipping - you'll get better volume.

        1. re: goodhealthgourmet

          Be careful with this -- I bought a carton of all egg whites once to make an angel food cake they just WOULD NOT WHIP with my kitchen aid going full blast. I did some googling and found out it is a common problem when you buy those cartons -- some brands put some kind of stabilizer or preservative or something in there which prevents whipping. I've seen several posts on Chowhound about it too.

          1. re: charmedgirl

            it definitely depends on brand - i've never had a problem with TJ's or any of the organic products like Organic Valley & Eggology.

            but thanks for the warning - it's a good reminder for all of us!

    2. The Pioneer Woman recently posted a Pumpkin Cream Pie recipe: http://thepioneerwoman.com/cooking/20... that looks promising.

      It's made with a boxed pudding mix, but I would think you could make your own pastry cream, use ginger snaps for the crust and have a wonderful chiffon pie using her recipe as inspiration. It looks yummy!

      1. Pumpkin chiffon pie is the only constant dessert on our Thanksgiving menu. The one I make doesn't have a gingersnap crust, but you could certainly sub. that for a regular pie crust. Sadly, I just discovered that the "Joy of Cooking" edition I have here only has chiffon cakes, not pies. I know the recipe is in my mother's copy, but I won't be there til tomorrow. The "Fannie Farmer" cookbook also has a pumpkin chiffon pie, and with a gingersnap crust, but we've always preferred the JoC version.

        3 Replies
        1. re: Chocolatechipkt

          Hmmm. Now I'm wondering if perhaps my mother used the pumpkin chiffon pie recipe from her circa 1950 Joy of Cooking! I'll call her tomorrow. Thanks!

          1. re: somervilleoldtimer

            I have '53, which boasts a Gelatine Pumpkin Chiffon Pie.

            Soak 1 tablespoon gelatine in 1/4 cup cold water.
            Beat slightly: 3 egg yolks
            Add:
            1/2 cup sugar
            1 1/4 cups canned or cooked pumpkin
            1/2 cup milk
            1/4 teaspoon salt
            1/2 teaspoon cinnamon
            1/2 teaspoon nutmeg

            Stir over hot water until thick. Stir in gelatine until it is dissolved. Chill.

            Whip until stiff:
            3 egg whites
            1/4 teaspoon of salt

            When the pumpkin mixture begins to set stir in:
            1/2 cup sugar

            Fold in the egg whites. Fill the pie shell & chill for several more hours.

            1. re: THewat

              That's the one. I always use the whole can of pumpkin btw ... and I add ginger to the spices. Thanks for posting this THewat.

        2. Mmmm....that's our family tradition too. I'm going to make one this year, with an almond-meal crust, because one of our guests has to eat gluten-free. My grandma always made it with a graham cracker crust.

          I"m going to live dangerously and make it with raw egg whites. I get good organic eggs from a local farm, and I'm not too worried. I don't think the egg whites in a carton ever whip properly, in terms of both volume and texture.

          5 Replies
          1. re: Hungryin theBurbs

            i can't get over the number of thoughtful posts i've read recently by Hounds who are making special accommodations for guests with dietary restrictions. i think i need some new friends! ;)

            almond meal makes a terrific crust for things like this. i've been doing it for years, and even people who don't need to eat gluten free always love it. try blending a little cinnamon into the almond meal before you press it into the pan, and use honey to bind/sweeten it. those two ingredients really lend a graham cracker essence to the flavor.

            1. re: goodhealthgourmet

              Thanks, those are great tips! I've never made it before and I've been a little worried about how it will come about. I also saw a recipe for a gluten-free oat crust, were you make a sheet of the oats, bound with some GF flour, egg, cinnamon, sugar, etc., bake it, and then crumble it up and mix w/butter and press into a pan just like a graham cracker crust. I keep going back and forth about which to make.

              1. re: Hungryin theBurbs

                i make a GF oat crust like that too - i didn't mention it because i figured you were set on the almond and i didn't want to complicate things :)

                i love the oat crust, but you do need to buy certified GF oats for it (which are more expensive than conventional), and it's trickier to get the texture right on that one.

                this time around i'd suggest going with the almond as it's easier and more forgiving. you pretty much follow the same method as the oats, but use honey (or brown sugar) instead of white sugar, and you don't need any extra flour beyond the almond meal.

                FYI, you can also do the same thing with ground pecans, which are *wonderful* with pumpkin...or use crushed store-bought GF graham crackers (yes, they make them now!), gingersnaps, or vanilla wafers. Coconut flour is another great option for some flavors, but that's a discussion for another time ;)

                whatever you decide, i'm sure your GF guest will be very touched and appreciative that you're going to the trouble to do this. you're a good friend.

                  1. re: somervilleoldtimer

                    the measurements & seasonings depend on the particular recipe/filling, but for a standard 9-inch pumpkin here's what you basically need:

                    1 1/2 cups almond meal
                    1/3 cup coconut palm sugar (or brown sugar)
                    1/4 teaspoon ground cinnamon
                    pinch of salt
                    1 beaten egg
                    2 tablespoons butter or coconut oil, melted
                    1/2 teaspoon vanilla extract
                    cold water as needed

                    sift dry ingredients together in a large bowl. in a small bowl, whisk together egg, melted butter or oil, and vanilla extract. pour wet ingredients into dry, and mix thoroughly to distribute liquid and bring everything together (it's best to use your hands for this). if it's too dry or crumbly, add cold water by the teaspoon as needed until it becomes sticky and holds together.

                    press into a greased/prepared pie tin and bake in a preheated 350-degree oven for 10-15 minutes until golden and firm. let cool before filling.

                    you can also use honey, agave or maple syrup in place of the sugar, and pecan meal instead of almond.

          2. I just found this recipe, which doesn't use the egg whites (they make me nervous.) http://www.yankeemagazine.com/recipes...
            I'll let you know how it turns out. Thanks for all the ideas and recipes, guys!