With its billowing whipped cream topping and silky, airy mousse, eating this pumpkin chiffon pie is like biting into a pumpkin-spiced cloud.
For those unfamiliar with the allure of chiffon pie, let me enlighten you: Chiffon is a classic pie known for its light-as-air texture thanks to a hardworking combination of unflavored gelatin and whipped eggs. Here it gets an autumnal makeover by marrying the flavors of pumpkin pie with chiffon’s cloud-like texture. Eggs get whisked with sugar and classic pumpkin pie spices , then mixed with gelatin, pumpkin purée, and a touch of white chocolate to help stabilize everything.
Fluffy whipped cream gets folded in at the end for loft. In lieu of a graham cracker crust is a bolder pie shell made of crushed Biscoff cookies. The filling is scraped into the pie crust and chilled until set. This filling requires the full 12 hours in the fridge, so plan accordingly.
Cinnamon Ginger Vanilla Pumpkin
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