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Pumpkin Chiffon Tart

by Nick Makrides
Slice coming out of Pumpkin Chiffon Pie

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!

Slice coming out of Pumpkin Chiffon Pie, front on

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.

Cut Pumpkin Chiffon Pie

What are the ingredients I need for Pumpkin Chiffon Tart?

Ingredients image for Pumpkin Chiffon Pie 06

1 sweet tart shell – see this recipe for instructions!

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 ExtractAlways 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

Instructional image for Pumpkin Chiffon Pie 01

  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.

Instructional image for Pumpkin Chiffon Pie 02

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

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

Instructional image for Pumpkin Chiffon Pie 04

  1. 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.
  2. Add half the cooled pumpkin mixture and follow through using a spatula. Then add the remaining mixture and repeat.

Instructional image for Pumpkin Chiffon Pie 05

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

Whipped Cream

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  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!

  • Tart Shell – 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!
  • 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.

Other Recipes You Might Like!

Close up image of Pumpkin Chiffon Pie

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I hope you guys enjoyed this simple but delicious Pumpkin Chiffon Tart recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Slice coming out of Pumpkin Chiffon Pie

Pumpkin Chiffon Tart

Serves 8

5 from 2 votes
Prep Time: 12 mins
Cook Time: 45 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Filling

  • 1 sweet tart shell (see this recipe for instructions)
  • 1 cup caster sugar
  • 2 1/2 tsp powdered gelatin
  • 1/2 tsp pumpkin spice (see notes)
  • 1/2 tsp salt
  • 1 1/4 cups pumpkin puree (see notes)
  • 3 large eggs, divided
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Whipped Cream

  • 1 cup heavy cream


Instructions

Pumpkin Filling

  • Add 3/4 cup of the caster sugar, gelatin, cinnamon and salt into a large mixing bowl. Use a whisk to combine.
  • Add the pumpkin puree and egg yolks and whisk together until smooth. Then add the milk and vanilla extract and whisk.
  • Pour into a medium sized saucepan and stir on medium heat until the mixture begins to bubble. Take off the heat and allow to cool to room temperature.
  • In a large clean bowl add the egg whites and cream or tartar. Whisk until frothy using electric beaters. 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.
  • Add half the cooled pumpkin mixture and follow through using a spatula. Then add the remaining mixture and repeat.
  • Pour into the tart shell and smoothen out until smooth on top. Place in the fridge for 2 hours to set.

Whipped Cream

  • 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. Pipe swirls of cream on top of the cooled tart. Slice and serve!

Notes

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.

Nutrition

Calories : 398kcal
Carbonhydrates: 23g
Protein: 8g
Fat: 23g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 112mg
Sodium: 295mg
Potassium : 200mg
Fiber: 3g
Sugar : 7g
Vitamin A: 6509IU
Vitamin C: 2mg
Calcium: 60mg
Iron: 4mg
Nutrition Disclosure

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