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Pumpkin Chiffon Pie

This recipe crafts a delicate Pumpkin Chiffon Pie using fresh butternut squash for a richer flavor. It features a creamy, spiced pumpkin base lightened with a stable Swiss meringue, all set in a flaky, blind-baked pie crust. Topped with brown sugar whipped cream, it offers an elegant, airy alternative to traditional pumpkin pie, perfect for any festive occasion.
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Total Time 6 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1759.8 kcal

Equipment

  • 1 Medium Saucepan For cooking the pumpkin base
  • 1 Stand Mixer or Hand Mixer Essential for whipping the Swiss meringue and whipped cream
  • 1 Heatproof Bowl For preparing the Swiss meringue over a double boiler
  • 1 9-inch Pie plate For assembling the pie
  • 1 Rubber Spatula For gentle folding of meringue

Ingredients
  

Main

  • For the Pumpkin Base:
  • One 7-inch butternut squash 1 1/2 pounds; 680g, halved lengthwise and seeded (see note)
  • 1/4 cup 60ml water
  • One 1/4-ounce envelope about 2 1/2 teaspoons; 7g unflavored gelatin (see note)
  • 3 large egg yolks
  • 1/2 cup 3 1/2 ounces; 100g granulated sugar
  • 1/2 cup 115ml whole milk
  • 1/2 teaspoon ground cinnamon plus more for garnish
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon 5ml vanilla extract
  • For the Swiss Meringue See Note:
  • 6 large egg whites
  • 9 ounces granulated sugar 1 1/4 cups plus 1 tablespoon; 255g
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • To Assemble:
  • 1/2 recipe Old-Fashioned Flaky Pie Dough blind-baked
  • Brown Sugar Whipped Cream for topping

Instructions
 

  • Roast or steam butternut squash until very tender, then scoop out the flesh and puree until smooth. Set aside.
  • In a small bowl, sprinkle gelatin over 1/4 cup water and let bloom for 5-10 minutes.
  • In a medium saucepan, whisk egg yolks, granulated sugar, whole milk, cinnamon, ginger, and nutmeg until well combined. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 170°F/77°C).
  • Remove from heat, stir in the bloomed gelatin and vanilla extract until dissolved. Add the pureed butternut squash and mix well. Transfer to a clean bowl and cool completely, stirring occasionally, until slightly thickened but still pourable.
  • For the Swiss Meringue, combine egg whites, 9 ounces granulated sugar, cream of tartar, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F/71°C).
  • Remove the bowl from heat and immediately whip with an electric mixer on high speed until stiff, glossy peaks form and the bowl is completely cool to the touch.
  • Gently fold one-third of the Swiss meringue into the cooled pumpkin base to lighten it. Then, carefully fold in the remaining meringue until no streaks remain.
  • Pour the pumpkin chiffon mixture into the blind-baked pie crust, spreading evenly.
  • Refrigerate the pie for at least 4 to 6 hours, or preferably overnight, until thoroughly set.
  • Just before serving, top the chilled pie with Brown Sugar Whipped Cream and garnish with a sprinkle of ground cinnamon.

Notes

For optimal flavor, roast the butternut squash instead of boiling or steaming; this concentrates its natural sweetness and deepens its color. Ensure gelatin is fully bloomed in the cold water before incorporating into the warm pumpkin base to prevent lumps. When making the Swiss meringue, heat egg whites and sugar over a double boiler until the sugar is completely dissolved before whipping to a stiff, glossy peak – this creates a stable, airy structure for the chiffon. Allow ample chilling time, at least 4-6 hours, for the pie to set properly, ensuring a clean slice and firm texture. A perfectly blind-baked crust is critical to avoid a soggy bottom.