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slice of pumpkin chiffon pie on a white plate with whole pie in background.
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5 from 3 votes

Pumpkin Chiffon Pie

Fluffy, creamy pumpkin pie in a buttery gingersnap crust! Recipe adapted from Canal House Cooks Every Day.
Prep Time30 minutes
Cook Time15 minutes
Chilling Time3 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas, Thanksgiving
Servings: 8 people
Author: Marissa Stevens

Ingredients

For the Crust

  • 2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter melted and cooled slightly

For the Filling

  • 1 envelope unflavored powdered gelatin 2 1/2 teaspoons
  • 3 large eggs yolks and whites separated
  • 3/4 cup granulated sugar divided
  • 1 1/4 cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
  • 1/2 cup whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • Lightly sweetened freshly whipped cream for serving, optional

Instructions

  • Preheat oven to 350˚F.
  • Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
  • Transfer crumb mixture to a 9-inch deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely.
  • Meanwhile, sprinkle gelatin over 1/4 cup of cold water in a small bowl and set aside.
  • In a medium saucepan combine egg yolks, 1/4 cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt; cook and stir over medium heat until thickened, about 10 minutes. Add softened gelatin and stir to combine; transfer to a large mixing bowl to cool.
  • In another large mixing bowl, beat egg whites on medium speed until foamy; gradually add remaining 1/2 cup of sugar and continue beating until egg whites hold soft peaks and are thick and glossy. Gently fold whites into filling mixture; pour into baked gingersnap crust and smooth with a rubber spatula. Cover and chill at least 3 hours or overnight. Slice and serve with dollops of lightly sweetened freshly whipped cream if desired.

Video

Notes

  1. Note that nutrition information does not include the whipped cream.
  2. If you're concerned about consuming the raw egg whites in this meringue, use a Swiss meringue instead. A good recipe can be found at seriouseats.com.

Nutrition

Calories: 347kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 433mg | Potassium: 174mg | Fiber: 1g | Sugar: 30g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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