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–+ servings
pumpkin chiffon slice

Pumpkin Chiffon Tart Recipe

The perfect alternative to a pumpkin pie - a light, airy and pumpkin silk chiffon filling in a sweet tart dough.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 9" Pre-Baked Tart Shell Check out our sweet dough recipe
  • 300 Grams Pumpkin Puree (do not use pumpkin pie filling) 1 ¼ cup
  • 150 Grams Light Brown Sugar ¾ cup
  • 4 Large Egg Yolks (save the whites - you need these later in the recipe)
  • 4 Fluid Ounces Whole Milk ½ cup
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • 10 Grams Powdered Gelatin (1 TBSP)
  • 3 tablespoon Cold Water For dissolving gelatin
  • 4 Large Egg Whites Preferably room temperature - the whites will whip better at room temp.
  • 100 Grams Granulated Sugar (½ cup)

Instructions
 

  • Sprinkle the powdered gelatin over the cold water and set aside to allow gelatin to set.
  • Combine pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, ginger and nutmeg into a heat-proof bowl. Whisk well to combine.
  • Bring a pot of water to a low steam. Place the bowl on top of the pan of steaming water. Notes: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
  • Stir the pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 160° F - 180° F.
  • Add the set gelatin to the bowl and whisk until the gelatin is completely melted.
  • Remove the bowl from the heat and set aside to cool slightly.
  • Place the egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until the egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
  • Gently fold the egg whites into the cooled pumpkin mixture.
  • Pour the pumpkin chiffon into the pre-baked tart shell and smooth the top.
  • Place tart in refrigerator until set (approximately 2 hours).
  • Decorated as desired (e.g. whipped cream, powdered sugar, etc...). Enjoy!
Keyword easy pumpkin chiffon pie recipe, no bake pumpkin chiffon pie, pumpkin chiffon dessert, pumpkin chiffon recipe, pumpkin chiffon tart, pumpkin silk chiffon pie, thanksgiving pie recipes
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