Pumpkin Chiffon Pie With Gingersnap Crust Recipe

Name: Pumpkin Chiffon Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 6 tablespoons unsalted butter, melted; 36 gingersnap cookies, finely crushed with a rolling pin; For the filling; 1 (1/4 ounce) envelope unflavored gelatin; 2 tablespoons brandy or 2 tablespoons water; 1 1/4 cups pumpkin puree; 1 cup evaporated milk; 3/4 cup packed light-brown sugar; 4 egg yolks; 1 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 2 teaspoons salt; 3/4 cup heavy cream

Servings: persons

For the Crust
6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
For the filling
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

1
For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
2
For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
3
In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
4
Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
5
Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
6
Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
7
Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

1365

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: For the Crust, 6 tablespoons unsalted butter, melted, 36 gingersnap cookies, finely crushed with a rolling pin, For the filling, and more.

Yes, Pumpkin Chiffon Pie With Gingersnap Crust 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.

That's it — enjoy your meal!

Pumpkin Chiffon Pie With Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions