The Best Pumpkin Pie Ever Mini Chiffon Pumpkin Pies Thanksgiving Desserts

Here is the Best pumpkin pie you will ever eat! Chiffon makes it light and creamy, perfect for after a large Thanksgiving dinner. This is light like chocolate mousse.

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This pumpkin pie is a favorite in my family and we make it every year for Thanksgiving and Christmas. Everyone I share it with loves this pie also. Give it a try and see what you think. Let me know in the comments.

Mini Chiffon Pumpkin Pies
Ingredients:
1 15 oz can pumpkin puree, or 1 cups
cup coconut cream, from full fat coconut milk, refrigerated
1 tsp. Cinnamon
1 tsp. Pumpkin pie spice
tsp. Salt
cup brown sugar, packed
3 egg yolks
1 pkg. Knox gelatin
cup wate

Egg whites:
3 egg whites, refrigerated
6 Tbsp. sugar
Pinch of salt

Crust:
1 cup raw cashew pieces
2 Tbsp. butter, I used Kerrygold, melted
tsp. Vanilla extract
tsp. Cinnamon
1 Tbsp. sugar
Pinch of salt

Directions: Preheat oven to 325 degrees F.
Place the package of knox gelatin and dissolve in cup of water and place it in the refrigerator.

In a food processor place the cashews, 1 Tbsp. sugar, cinnamon, and a pinch of salt. Process until the cashews are small. Add the melted butter and the vanilla and blend again until the nuts come together. Dont over process or youll end up with cashew butter! Just mix until the nuts are small and when pinched between your fingers they stick together.

Put about 1 Tablespoon of nut mixture into each silicon cup and press the nuts into the bottom and slightly up the sides with your fingers.

Bake at 325 degrees F. for 8 to 10 minutes. Take them out of the oven and cool.

In a 2 quart saucepan, place the pumpkin, brown sugar, cinnamon, pumpkin pie spice, tsp. Salt, 3 egg yolks, and the coconut cream. Heat over medium heat stirring constantly.

Once the pumpkin mixture comes to a simmer and you see bubbles erupting now is the time to start the timer for 10 minutes. Turn the temperature down if it is boiling too hard. You are just looking for a simmer. Stir and cook for 10 minutes.
Then take off the heat and add the knox gelatin mixture to the pumpkin. Stir until completely incorporated.

Let the pumpkin mixture cool to the touch but is still pourable. You can place it in the refrigerator or on a bowl of ice water. Just be sure it doesnt get too cold and set up. If that happens you will need to use a hand mixer to blend it with the egg whites.

So while the pumpkin is cooling, place the chilled egg whites in a mixing bowl and begin mixing on high speed. Add a pinch of salt and some of the sugar while blending. Continue adding sugar a little at a time until incorporated. Blend until the eggwhites form stiff peaks about 6 to 8 minutes.

Pour the pumpkin mixture into the stiff egg whites and fold it in. Continue to mix until fully blended and you have one uniform color.

Pour into the cashew crust cups and place in the refrigerator until set. Overnight is best. The other option is to place the chiffon pumpkin filling into a pre baked pie crust or pour the pumpkin into a custard dish and top with real whipped cream for a crustless pumpkin pie.

This is the best pumpkin pie ever and will be your favorite Thanksgiving dessert!

Thanks for watching and sharing!
Rockin Robin
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