Pumpkin Chiffon Pie

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • For Coconut crust:
  • 150 g - desiccated Coconut
  • 1/2 cup - powdered Sugar
  • 4 tbsp - butter, melted
  • 3 tbsp - all - purpose flour (maida)
  • 1 - egg, large, lightly beaten
  • 1/2 tsp - vanilla essence
  • For filling:
  • 3 tsp - gelatine
  • 3 tbsp - water
  • 3 - eggs, separated
  • 1/2 cup - Demerara Sugar
  • 1/2 cup - Milk
  • 2 cups - pumpkin, cooked and mashed
  • 1 tsp - Cinnamon powder
  • 1/2 tsp - salt
  • 1/2 cup - powdered Sugar

How to Make Pumpkin Chiffon Pie

  • For coconut crust:
  • Mix all the ingredients together and press into a greased 8-inch round oven-proof glass dish.
  • Bake in a moderate oven (170C) till the crust is golden brown (25-30 minutes).
  • Cool and place in refrigerator.
  • For filling:
  • Soak the gelatine in water.
  • Beat the yolks with Demerara sugar till light and thick.
  • Add the milk and cook in a double boiler, stirring with a wooden spoon, till the mixture is thick enough to coat the back of the spoon.
  • Dissolve the gelatine over low heat and add to the milk and yolk mixture.
  • Add pumpkin and cinnamon and mix well.
  • Let the mixture cool.
  • Beat the egg whites till they form soft peaks when lifted with the beater.
  • Beat in the powdered sugar, a little at a time.
  • Fold the egg whites into the pumpkin mixture and pour over the coconut crust.
  • Refrigerate till set.
  • Serve cold.