Here’s a list of all the ingredients for Judy’s Pumpkin Chiffon Pie, formatted with SEO-friendly keywords to help you rank better for baking and dessert-related searches:
- **Pumpkin puree** (1 cup, canned or homemade) – *Keywords: pumpkin puree, pumpkin pie filling, canned pumpkin*
- **Pie crust** (1 pre-baked 9-inch crust, graham cracker or traditional) – *Keywords: pie crust, graham cracker crust, pre-baked crust, homemade pie crust*
- **Cinnamon or nutmeg** (for dusting) – *Keywords: cinnamon, nutmeg, pie garnish, fall spices*
This ingredient list is optimized for SEO with keywords that align with baking, pumpkin pie, and fall dessert searches.
Steps
# How to Make Judy's Pumpkin Chiffon Pie: A Step-by-Step Guide
If you're looking for a light, airy, and delicious dessert perfect for fall or holiday gatherings, Judy's Pumpkin Chiffon Pie is a must-try. This classic baked good combines the rich flavors of pumpkin with a fluffy, mousse-like texture. Follow these detailed steps to create this show-stopping pie that will impress your family and friends.
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## **Ingredients for Judy's Pumpkin Chiffon Pie**
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 envelope (1 tablespoon) unflavored gelatin
- 1/4 cup cold water
- 3 large eggs, separated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup heavy cream, whipped
- Optional: Whipped cream and cinnamon for garnish
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## **Step-by-Step Instructions**
### **1. Prepare the Pie Crust**
- Bake your 9-inch pie crust according to the recipe or package instructions. Let it cool completely before filling.
### **2. Bloom the Gelatin**
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to bloom (soften).
### **3. Cook the Pumpkin Mixture**
- In a medium saucepan, combine the pumpkin puree, sugar, milk, egg yolks, cinnamon, nutmeg, ginger, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Do not let it boil.
- Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
### **4. Whip the Egg Whites**
- In a clean, dry bowl, beat the egg whites until stiff peaks form. This will help create the light, airy texture of the chiffon filling.
### **5. Fold in the Egg Whites and Whipped Cream**
- Gently fold the whipped egg whites into the cooled pumpkin mixture until fully incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the pumpkin mixture until smooth and fluffy.
### **6. Assemble the Pie**
- Pour the pumpkin chiffon filling into the cooled pie crust. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
### **7. Garnish and Serve**
- Before serving, top the pie with additional whipped cream and a sprinkle of cinnamon for a festive touch.
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## **Tips for Success**
- Use fresh spices for the best flavor.
- Ensure the pumpkin mixture is completely cooled before folding in the egg whites and whipped cream to prevent deflating the mixture.
- For a gluten-free option, use a gluten-free pie crust.
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## **Why You'll Love Judy's Pumpkin Chiffon Pie**
This pumpkin chiffon pie is a lighter alternative to traditional pumpkin pie, making it perfect for those who prefer a less dense dessert. The combination of warm spices, creamy pumpkin, and airy texture makes it a crowd-pleaser for Thanksgiving, Christmas, or any fall gathering.
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By following these steps, you'll create a stunning Judy's Pumpkin Chiffon Pie that’s as beautiful as it is delicious. Don’t forget to share your creation on social media and tag it with #PumpkinChiffonPie for a chance to inspire others!