Speculaas Pumpkin Chiffon Pie

Every year, as the leaves turn and the air gets crisp, the thought of making a Speculaas Pumpkin Chiffon Pie brings a smile to my face. It’s not just a dessert; it’s a tradition that wraps itself around the holiday spirit. I remember the first time I made this pie. The aromatic spices wafted through the kitchen, creating an irresistible allure that had everyone gathering around. The combination of the warm, spiced pumpkin filling with the unique crunch of the speculaas crust is simply magical. Each bite is a reminder of cozy family gatherings, laughter, and the joy of sharing something special with loved ones.

Ingredients Overview for Speculaas Pumpkin Chiffon Pie

The ingredients for this Speculaas Pumpkin Chiffon Pie come together beautifully to create a luscious dessert that’s as satisfying as it is delicious. The star players are the speculaas cookies, which provide a wonderfully spiced crust, and the pumpkin, which is creamy and comforting. Each ingredient is essential, contributing to the overall texture and flavor of this pie.

• 2½ cups finely ground speculaas cookies: These cookies offer a rich, spicy flavor that forms the perfect crust.
• ½ cup finely chopped roasted salted pistachios: Providing a subtle crunch and unique taste that enhances the pie.
• ¾ cup granulated sugar: Sweetness that balances the spices and pumpkin flavors.
• 7 tablespoons melted unsalted butter: This binds the crust together while adding richness.
• 1 can (15 ounces) pumpkin: The main ingredient that gives the pie its creamy texture and delightful flavor.
• ¾ cup whole milk: Adds creaminess to the filling.
• ¼ cup sour cream: Contributes to the pie’s fluffy consistency and adds a slight tang.
• 1 teaspoon Chinese Five-Spice Mix: This mix introduces an exciting twist to the traditional pumpkin flavor.
• 1 teaspoon vanilla extract: Enhances the sweetness and overall flavor profile.
• ½ teaspoon kosher salt: Balances the sweetness and accentuates the flavors.
• 3 large eggs: The whites are whipped to create a light texture, while the yolks enrich the filling.
• 1 tablespoon cornstarch: Helps to stabilize the filling and maintain its integrity.
• ¼ cup cold water: Used to bloom the gelatin.
• 1 package (0.25 ounces) unflavored gelatin: Essential for setting the filling.
• ¼ teaspoon cream of tartar: Stabilizes the egg whites during whipping.
• Sour Cream Whipped Cream: A delicious topping that adds a creamy layer.
• Garnish: finely chopped roasted salted pistachios: Adds a finishing touch and a bit of crunch.

Putting Together Speculaas Pumpkin Chiffon Pie

Making the Speculaas Pumpkin Chiffon Pie is a fun and rewarding experience. You’ll find joy in the process as the kitchen fills with delightful aromas. Follow these steps to create a pie that will steal the show at any gathering.

1. Preheat your oven to 350°F (180°C). This is an important step to ensure your crust bakes evenly. The first step in making the crust involves combining the speculaas cookies, pistachios, and 2 tablespoons of sugar in a medium bowl. Stir them together until well mixed, ensuring that the spices from the cookies are evenly distributed.
2. Add the melted butter to your dry ingredients. As you mix, you’ll notice the ingredients clumping together, forming a crumbly but cohesive texture. This will create a solid foundation for your pie.
3. Using a measuring cup, press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. The more compact you make it, the better it will hold together after baking. Bake the crust for about 10 to 12 minutes, or until it’s lightly toasted and fragrant. The crust should have a golden hue, indicating that it’s ready to be cooled.
4. Once baked, let the crust cool completely on a wire rack. This step is crucial as it will help maintain the integrity of your pie when the filling is added.
5. While the crust is cooling, focus on the filling. In a medium saucepan, combine the pumpkin, milk, sour cream, Chinese Five-Spice Mix, vanilla, and salt. Heat this mixture over medium heat until it’s steaming, but be careful not to let it boil. Stir occasionally to ensure even heating.
6. In a separate bowl, whisk together 67 grams of sugar, the egg yolks, and cornstarch. Gradually add the hot pumpkin mixture to the egg yolk mixture while whisking constantly. This technique prevents the egg yolks from scrambling and ensures a velvety texture.
7. Return the combined mixture back to the saucepan and cook over medium heat, whisking continuously. Watch closely as it thickens; it should reach a boiling point. Cook for an additional 1 to 2 minutes to ensure the cornstarch flavor is cooked out, then remove from heat.
8. In a small bowl, add ¼ cup of cold water and sprinkle the gelatin on top. Let it stand for 1 minute to bloom, which activates the gelatin. Stir the bloomed gelatin into the warm pumpkin mixture until fully dissolved.
9. Next, prepare an ice bath by filling a large bowl with ice water. Pour the pumpkin mixture into a medium metal bowl and place it in the ice bath. Let it cool until it’s no longer warm to the touch, usually about 15 to 20 minutes. Stir occasionally to prevent it from chilling completely.
10. While the filling cools, it’s time to whip the egg whites. In a heatproof bowl, combine the egg whites and cream of tartar. Place the bowl over a saucepan of simmering water, whisking frequently until the sugar dissolves and the mixture reaches 120°F (49°C) to 130°F (54°C).
11. Once ready, transfer the bowl to a stand mixer. Using the whisk attachment, beat the mixture at high speed until stiff peaks form—this should take about a minute. You’ll notice the mixture becoming glossy and thick.
12. Carefully fold the whipped egg whites into the cooled pumpkin mixture in two additions. Be gentle to maintain the airiness of the egg whites. When fully combined, pour this delightful filling into your prepared crust, which should now be nice and cool.
13. The pie will be full, so take extra care while pouring. Refrigerate the pie until set, allowing at least 4 hours or overnight for the best results.
14. Before serving, prepare the Sour Cream Whipped Cream. Place it in a pastry bag fitted with a star piping tip. Pipe it on top of the pie as desired, creating beautiful swirls. You can also garnish with additional chopped pistachios for that extra touch. This pie can be stored in an airtight container for up to 3 days in the refrigerator.

Recipe Notes about Speculaas Pumpkin Chiffon Pie

Before diving into this recipe, here are some handy tips to ensure your Speculaas Pumpkin Chiffon Pie turns out perfectly every time.

• Storage: Store any leftovers in an airtight container in the refrigerator to keep the filling fresh and light.
• Freezing: This pie can be frozen, but it’s best enjoyed fresh. If freezing, wrap it tightly and consume within a month.
• Pairing: This pie pairs wonderfully with a warm cup of coffee or a spiced chai tea, enhancing the flavors of the spices.
• Garnishing: Feel free to experiment with different garnishes, such as whipped cream or even a sprinkle of cinnamon for added flair.
• Serving: Serve this pie chilled or at room temperature; both options are delightful!

Great Combinations for Speculaas Pumpkin Chiffon Pie

When it comes to serving the Speculaas Pumpkin Chiffon Pie, there are endless possibilities that can elevate the experience. Here are some delicious combinations:

• Warm Beverages: Pair with a hot cup of spiced coffee or chai for a cozy afternoon treat.
• Seasonal Sides: Consider serving it with a light salad dressed with maple vinaigrette to balance the richness of the pie.
• Occasions: Perfect for Thanksgiving dinner, fall gatherings, or even a cozy night in with friends.
• Storage Tips: Leftovers should be covered tightly and stored in the refrigerator, where they will keep for up to three days.
• Holiday Cheer: This pie is also a great conversation starter at holiday parties, bringing warmth and nostalgia to the table.

FAQ

Conclusion

The Speculaas Pumpkin Chiffon Pie is a delightful blend of flavors and textures that makes it a standout dessert for any occasion. I encourage you to give this recipe a try; it’s a beautiful way to celebrate fall and impress your guests. With its light and airy filling complemented by a crunchy crust, this pie is sure to become a beloved favorite in your home.

Speculaas Pumpkin Chiffon Pie

Indulge in the ultimate comfort food with this Speculaas Pumpkin Chiffon Pie. The creamy, spiced pumpkin filling paired with a crunchy speculaas crust creates a dessert that's perfect for any occasion. Enjoy the light yet rich flavors that are bound to impress your guests. Make this delightful pie tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2½ cups speculaas cookies
• ½ cup pistachios
• ¾ cup granulated sugar
• 7 tablespoons unsalted butter
• 1 can (15 ounces) pumpkin
• ¾ cup whole milk
• ¼ cup sour cream
• 1 teaspoon Chinese Five-Spice Mix
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 3 large eggs
• 1 tablespoon cornstarch
• ¼ cup cold water
• 1 package (0.25 ounces) unflavored gelatin
• ¼ teaspoon cream of tartar

Equipment

• Oven
• Stand Mixer
• Medium Bowls
• Whisk
• Pie Plate
• Saucepan

Method

 

1. Preheat your oven to 350°F (180°C). Combine the speculaas cookies, pistachios, and 2 tablespoons of sugar in a medium bowl. Add melted butter and mix.
2. Using a measuring cup, press the mixture into a pie plate. Bake for 10 to 12 minutes until lightly toasted.
3. In a saucepan, stir together pumpkin, milk, sour cream, Chinese Five-Spice Mix, vanilla, and salt. Heat until steaming.
4. In a bowl, whisk together sugar, egg yolks, and cornstarch. Gradually add hot pumpkin mixture while whisking constantly.
5. Cook until thickened, then remove from heat.
6. Bloom gelatin in cold water. Stir into pumpkin mixture.
7. Cool the mixture in an ice bath.
8. Whip egg whites with cream of tartar over simmering water until warm. Beat until stiff peaks form.
9. Fold the egg whites into the pumpkin mixture. Pour into the crust and refrigerate until set.
10. Before serving, top with Sour Cream Whipped Cream and garnish with chopped pistachios.

Notes

• Tip 1: We used Biscoff cookies for the crust.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.