Honey Chiffon Pumpkin Pie Recipe

Name: Honey Chiffon Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 butter, softened; 3 tablespoons honey; 1 ⅔ cups graham wafer crumbs; 1 tablespoon unflavored gelatin; ¼ cup cold water; 3 eggs, separated; ¾ cup plus 2 tbsp. honey; 2 cups pumpkin puree (canned is fine); ½ cup whole milk; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves

Servings: persons

14 butter, softened
3 tablespoons honey
1 ⅔ cups graham wafer crumbs
1 tablespoon unflavored gelatin
¼ cup cold water
3 eggs, separated
¾ cup plus 2 tbsp. honey
2 cups pumpkin puree (canned is fine)
½ cup whole milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves

1
Preheat oven to 350 degrees.
2
To make crust, blend the butter with the 3 tablespoons of honey.
3
Mix with wafer crumbs and press into a 10 inch deep pie dish.
4
Bake for 12 minutes.
5
Remove from oven and cool completely.
6
Soak gelatin in the cold water for 5 minutes.
7
Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
8
Cook in a double boiler over simmering water, stirring constantly, until thickened.
9
Remove from heat and add softened gelatin and stir until dissolved.
10
Beat egg whites until frothy.
11
Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
12
Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
13
Spoon into crust and chill for several hours.
14
Cook time will include baking the crust and making the filling.

2973

kcal

Calories

302

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 14 butter, softened, 3 tablespoons honey, 1 ⅔ cups graham wafer crumbs, 1 tablespoon unflavored gelatin, and more.

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

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.

Honey Chiffon Pumpkin Pie

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