Description
Light and airy skillet pumpkin chiffon pie with a no-bake filling stabilized by gelatin and meringue, perfect for fall gatherings.
Ingredients
- 1⅔ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ oz unflavored gelatin
- ½ cup pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Sugar, salt, unsalted butter
- 3 large eggs, separated
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
Instructions
- Prepare crust and blind bake in skillet.
- Cook pumpkin mixture with sugar, spice, milk, and gelatin.
- Whip meringue and fold gently into cooled pumpkin base.
- Chill 6+ hours, top with whipped cream before serving.
Notes
- Keep pie chilled until serving. Do not freeze for best texture. Use agar-agar for a vegetarian alternative.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake + Chill
- Cuisine: American