Phyllo Pumpkin Chiffon Pie
Submitted by bigmommabird
Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.
YIELD
12 servingsPREP
50 minCOOK
20 minREADY
4 hrsThis is the pie for anyone who loves pumpkin season but finds traditional pumpkin pie heavy. The filling is a chiffon, meaning gelatin sets it just enough to hold a slice while whipped egg whites keep it cloudlike. The result tastes pure pumpkin, lifted by cinnamon and ginger, with none of the leaden custard density.
The phyllo crust is the magic. Six layered sheets, each spritzed with cooking spray and brushed with hot honey, bake into a glassy shell that shatters under a fork. It’s also a fraction of the calories of a butter pastry. The bread crumbs sprinkled between layers are insurance, soaking up any moisture from the filling so the crust stays crisp under the chilled chiffon.
Watch the gelatin closely. Stirring it into hot milk for a full minute is what guarantees a clean set. Undissolved granules leave gritty pockets in the finished pie.
Fold the whipped egg whites with a light hand. Two-thirds of the volume is air, and aggressive stirring will deflate the whole thing into a thick soup.
Chef Tips
- Keep phyllo covered with a barely damp towel while you work. The sheets dry to confetti in 60 seconds otherwise.
- The pumpkin must be pure canned pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- Chill the pie a full 3 hours minimum. Cutting too early gives you a sloppy slice that won’t hold its shape.
- Make ahead by up to 24 hours. The crust softens slightly but the filling actually firms up beautifully overnight.
Variations
- Add ¼ teaspoon ground nutmeg and a pinch of cloves for a more traditional spice profile.
- Swap honey for maple syrup in the crust for a deeper autumn flavor.
- Top with a thin layer of unsweetened whipped cream and a dusting of cinnamon for serving.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine crumbs and 2 tablespoons sugar in cup.
Place honey and 1 tablespoon water in microwave proof cup and microwave on High 15 seconds.
Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with 2 teaspoons bread-crumb mixture.
Place second phyllo sheet in pan and spray.
Brush hot honey mixture over bottom, sides and edge of phyllo.
Sprinkle entire crust with 1 tablespoon crumbs.
Top with phyllo., spray, then add crumbs. Repeat entire procedure to make a total of 6 layers, ending with phyllo and coating entire crust with honey.
With scissors or sharp knife, trim dough to overhang by 2 inches.
Fold dough under to form rim. Bake 12 minutes or until browned.
Cool on wire rack.
Sprinkle gelatin onto 2 tablespoons cold water in cup.
Combine evaporated skim milk, ½ cup sugar, the cinnamon and ginger in saucepan.
Heat to boiling, stirring constantly over medium-high heat.
Stir gelatin mixture into hot milk until completely dissolved.
Combine pumpkin and vanilla in large bowl; add custard and stir until blended.
Refrigerate until mixture mounds when dropped from a spoon, 30 minutes.
Beat egg whites and remaining 2 tablespoons sugar in a mixer bowl until stiff but not dry.
Fold whites into pumpkin mixture just until blended.
Pour into cooled pie shell.
Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings.
Comments
