How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chiffon Pumpkin Pie with Pecan Brittle?

You need 12 ingredients. The key ingredients include: One 9-inch prepared graham cracker pie crust, 1 packet unflavored gelatin, One 15-ounce can pure pumpkin puree, 3/4 cup whole milk, and more.

Is Chiffon Pumpkin Pie with Pecan Brittle suitable as baking & desserts?

Yes, Chiffon Pumpkin Pie with Pecan Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chiffon Pumpkin Pie with Pecan Brittle?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chiffon Pumpkin Pie with Pecan Brittle Recipe

Name: Chiffon Pumpkin Pie with Pecan Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 9-inch prepared graham cracker pie crust; 1 packet unflavored gelatin; One 15-ounce can pure pumpkin puree; 3/4 cup whole milk; 1/2 cup sugar; 2 large egg yolks; 1 teaspoon pumpkin pie spice; Pinch fine salt; 1 1/4 cups cold heavy cream; 2 cups sugar; 1 cup toasted pecan halves, broken into peanut-size pieces; 1 teaspoon kosher salt

Chiffon Pumpkin Pie with Pecan Brittle

Eats Now Editorial Team · 1180 kcal · Baking & Desserts

1
1.
2
To make the pie: Preheat the oven to 350F.
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Bake the crust until warm and fragrant, 12 to 15 minutes.
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Set aside to cool.
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2.
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Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes.
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Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan.
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Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
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3.
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Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely.
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Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes.
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Transfer to a large bowl.
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4.
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Beat 3/4 cup of the cream in a large bowl until semi-stiff peaks form.
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Fold the whipped cream into the cooled pumpkin mixture, folding just until combined.
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Pour into the graham cracker crust.
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Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
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5.
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For the brittle: Spray a rimmed baking sheet with cooking spray.
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Have a candy thermometer, a bowl of water and a pastry brush ready.
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6.
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Put the sugar and 1/4 cup water in a medium saucepan and place over medium-high heat.
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Cook without stirring, allowing the water to evaporate as the sugar begins to melt.
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Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges.
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When the sugar turns a deep caramel color and registers 300F.
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on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved.
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Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible.
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Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
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7.
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Beat the remaining 1/2 cup cream in a until stiff peaks form.
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Spread the cream over the top of the pie.
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Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

Chiffon Pumpkin Pie with Pecan Brittle

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