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–+ servings

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 7 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 151 kcal

Equipment

  • Bowls, measuring cups and spoons
  • Saucepan
  • Hand or stand mixer
  • Pie Pan 9"
  • Hand whisk and rubber spatula

Ingredients
 
 

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

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.
  • Fill a saucepan with 1" of water. Bring 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 pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 170° F - 180° F (approximately 15 minutes).
  • Add set gelatin to bowl and whisk until the gelatin is completely melted.
  • Remove bowl from heat and set aside to cool (approximately ½ hour).
  • Place egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
  • Gently fold egg whites into the cooled pumpkin mixture.
  • Pour 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!

Nutrition

Calories: 151kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 154mgPotassium: 134mgFiber: 1gSugar: 28gVitamin A: 4885IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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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