Pumpkin Chiffon Pie

Pumpkin Chiffon Pie is a fluffy, creamy gently spiced pumpkin filling mounded into a buttery gingersnap crust. Because it sets up in your refrigerator, it requires just 5 minutes of baking time total for the crust and can be made a day in advance. So convenient for your holiday menu and a dessert that everyone at your table will love.

When you think of the word ‘chiffon,’ you might think of fabric that’s delicate and feather light. Those words are exactly how you would describe this classic dessert. It’s similar to a traditional pumpkin pie, but instead of a pudding-like texture, the filling has a creamy, light texture that’s reminiscent of mousse. In a spiced crust made with gingersnaps, butter and a whisper of cinnamon, it’s a slice that no one can resist. Try it once, and I predict it will be a new family favorite.

Pumpkin Chiffon Pie Ingredient List

For the Crust

• Gingersnap Cookies: Be sure the cookies you choose are very crisp as you’ll be whirling them into fine crumbs in your food processor. These homemade Gingersnap Cookies are ideal. 
• Sugar: granulated white sugar
• Ground Cinnamon
• Butter: if using unsalted butter, add a large pinch of kosher salt

For the Filling

• Unflavored Gelatin Powder
• Eggs: large or extra-large eggs
• Sugar: granulated white sugar
• Unsweetened Pumpkin Puree: or fresh cooked pumpkin puree
• Milk: ideally whole milk
• Ground Cinnamon
• Ground Nutmeg
• Kosher Salt
• Sweetened Whipped Heavy Cream: optional, but recommended for serving

FAQ

Recipe Options

• Instead of a Gingersnap Crust, serve this pie in a prepared pie crust (like the Lard Pie Crust I use in my Chocolate Rum Pie) or in a graham cracker crust or the Almond Flour Crust from my Cranberry Curd Tart.
• Feel free to adjust the amounts and variety of spices in the filling to suit your tastes. Use more or less cinnamon and nutmeg and/or add ground ginger or ground cloves. 
• Note that this recipe uses raw egg whites. If you prefer to use egg whites that have been heated, use a Swiss Meringue instead, recipe here.

How to Make Pumpkin Chiffon Pie

Add gingersnap cookies to the bowl of a food processor and pulse until you have fine crumbs. Add sugar and cinnamon and pulse to combine. Pour in melted butter and pulse to combine.

Press crumb mixture evenly onto the bottom and sides of a 9-inch deep-dish pie pan (a dry measuring cup makes this easier). Bake 5 minutes in a 350˚F preheated oven. Set aside to cool.

Meanwhile, dissolve gelatin in 1/4 cup of cold water; set aside.

Combine egg yolks, ¼ cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt in a medium saucepan and cook and stir over medium heat until thickened. Stir in softened gelatin and transfer to a large mixing bowl.

In a separate large mixing bowl, beat egg whites until foamy on medium speed. Gradually add remaining 1/2 cup of sugar and beat until whites are thick and glossy and soft peaks form. Fold into filling mixture and pour into cooled gingersnap crust. Smooth top and cover; chill at least 3 hours or overnight. Serve with sweetened whipped cream.