Pumpkin Chiffon Tart

This Pumpkin Chiffon Tart is a celebration of it’s cake cousin, but in a lighter than air mousse form. It starts with a delicious, sweet tart crust, filled with perfectly set pumpkin mousse and then topped with swirls of fluffy whipped cream. This is the perfect way to finish off an indulgent meal during the holiday season!

I love how melt in your mouth the filling is in this pie. It’s all the flavors you want in a fall time pie. Lovely nutty pumpkin, pumpkin spices to go along with it. All encased in a delicious sweet pie crust. So yum!

Tart Shell Recipe

For this recipe you’ll need one of my sweet tart shells. Follow the shell recipe in my Passionfruit meringue recipe to make a really yummy one!

Using raw eggs.

In most countries it is safe to use and eat raw eggs. As long as they’re fresh. Alternatively you can use pasteurized eggs.

What are the ingredients I need for Pumpkin Chiffon Tart?

1 sweet tart shell – I have a great Sweet French Tart Crust (Pâte Sucrée) recipe on the blog!

Caster sugar – also known as superfine sugar.

Powdered gelatine – this will help the filling set.

Pumpkin Spice – To make your own pumpkin spice simply combine 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp all-spice and 1/4 tsp cloves (powdered).

Salt – I used fine salt

Pumpkin puree – Make sure if you’re using canned pumpkin puree it’s not the pumpkin pie puree as that has additives to it. Alternatively, you can make your own by coring a Kent pumpkin. Cover in foil. Roast it for 1 hour on 200C / 400F. Allow to cool down and then place in a food processor. Process until smooth.

Eggs  -I used large eggs. Make sure when diving the eggs, make sure you don’t get any yolks in the egg whites.

Milk – I used cow’s milk but almond milk will also work.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Cream of tartar  -this is an acidic powder that helps stabilise the egg whites. You can use a couple drops of fresh elmon juice in it’s place.

Heavy cream – the type you use for whipping. 

Let’s go through each step.

Pumpkin Filling

1. Add 3/4 cup of the caster sugar, gelatine, cinnamon, and salt into a large mixing bowl. Use a whisk to combine.
2. Add the pumpkin puree and egg yolks and whisk together until smooth.

3. Then add the milk and vanilla extract and whisk.
4. Pour into a medium sized saucepan,

5. Stir on medium heat until the mixture begins to bubble. Take off the heat and allow to cool to room temperature.
6. In a large clean bowl add the egg whites and cream or tartar. Whisk until frothy using electric beaters.

7. Then slowly add the sugar while the mixer is on high speed. Once it’s all in there continue whipping for 3-4 minutes until thick and glossy.
8. Add half the cooled pumpkin mixture and follow through using a spatula. Then add the remaining mixture and repeat.

9. Pour into the tart shell
10. Smoothen out until smooth on top. Place in the fridge for 2 hours to set.

Whipped Cream

1. Add the heavy cream into a large mixing bowl and use an electric hand beater to whip to stiff peaks. Place into a piping bag fitted with a Wilton 6B piping tip.
2. Pipe swirls of cream on top of the cooled tart. Slice and serve!

My Top Tips!

• Storage – This chiffon pie can be stored in an airtight container for up to three days.
• Pumpkin spice – To make your own pumpkin spice simply combine 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp all-spice and 1/4 tsp cloves (powdered).
• Pumpkin Puree – Make sure if you’re using canned pumpkin puree it’s not the pumpkin pie puree as that has additives to it. Alternatively, you can make your own by coring a Kent pumpkin. Cover in foil. Roast it for 1 hour on 200C / 400F. Allow to cool down and then place in a food processor. Process until smooth.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

• Passionfruit Meringue Tart – like lemon meringue but with passionfruit!
• Crème Brûlée Tart – a twist on the classic French dessert!
• No-Fuss Apple Tart – no fuss people! But so delicious!
• Strawberry And Pretzel Tart – perfect balance of sweet and salty.
• Chocolate Coconut And Lime Tart – perfect balance of sweet and sour!
• Lemon Tart – perfectly thin, huge flavor punch!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!