Chiffon Pumpkin Pie Recipe

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Beverly Published: March 24, 2021 Modified: May 31, 2021

How To Make Chiffon Pumpkin Pie

This chiffon pumpkin pie recipe will be an instant favorite at the table. Enjoy the delightful gingersnap crust along with its custard-like filling.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

For the Crust:

  • 2cupsground gingersnap cookie crumbs,finely, from about 10 ounces of gingersnaps
  • cupsugar
  • 6tbspbutter,melted

For the Filling:

  • 1envelope gelatin
  • ½cupbrown sugar
  • ½tspsalt
  • ½tspground nutmeg
  • ½tspground ginger
  • ½tspground cinnamon
  • ½cupmilk
  • 3eggs,separated, or 3 egg yolks and enough egg white substitute for 3 egg whites
  • 2tbsprum
  • ¼cupgranulated sugar
  • cupspumpkin purée,one 15 ounces can of pumpkin purée
  • ½cupheavy cream,softly whipped, for topping
  • extra crushed gingersnaps,for garnish

Instructions

  1. Set the oven at 325 degrees F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

  2. In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around.

  3. Bake the crust for 10 minutes at 325 degrees F. Remove from oven and let cool.

  4. In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

  5. Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat. Remove the mixture from the heat and let it cool.

  6. Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.

  7. In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

  8. Pour the filling into the cooled crust. Refrigerate for several hours. Refrigerate the pie for several hours for the gelatin to set.

  9. Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.

Nutrition

  • Calories: 629.18kcal
  • Fat: 32.60g
  • Saturated Fat: 13.88g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 7.27g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 78.90g
  • Fiber: 3.99g
  • Sugar: 53.39g
  • Protein: 7.97g
  • Cholesterol: 119.76mg
  • Sodium: 519.32mg
  • Calcium: 87.10mg
  • Potassium: 332.97mg
  • Iron: 4.50mg
  • Vitamin A: 667.19µg
  • Vitamin C: 2.69mg
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