Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 small gingersnaps; 1/2 cup pecans; 1/4 cup sugar; 6 tablespoons unsalted butter, melted; 1 (1/4 oz.) packet unflavored gelatin; 4 eggs, separated; 1 1/4 cups canned pure pumpkin puree; 3/4 cup light brown sugar; 1/2 cup heavy cream; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 1/3 cup granulated sugar

Servings: persons

24 small gingersnaps
1/2 cup pecans
1/4 cup sugar
6 tablespoons unsalted butter, melted
1 (1/4 oz.) packet unflavored gelatin
4 eggs, separated
1 1/4 cups canned pure pumpkin puree
3/4 cup light brown sugar
1/2 cup heavy cream
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/3 cup granulated sugar

1
Make crust: Preheat oven to 350u00b0F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack.
2
Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand.
3
Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160u00b0F, about 5 minutes. Remove from heat and whisk in softened gelatin. Scrape into a bowl; refrigerate, occasionally whisking, until mixture cools, about 1 hour.
4
Beat egg whites with an electric mixer on medium speed until soft peaks form; gradually sprinkle in sugar. Increase speed to high; beat until stiff and shiny. Gently stir a third of whites into pumpkin. Fold in rest of whites completely. Fill pie shell. Refrigerate at least 2 hours. Note: To reduce their risk of foodborne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.

1048

kcal

Calories

Fat

138

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 12 ingredients. The key ingredients include: 24 small gingersnaps, 1/2 cup pecans, 1/4 cup sugar, 6 tablespoons unsalted butter, melted, and more.

Yes, Pumpkin Chiffon 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.

Pumpkin Chiffon Pie

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