How To Make Pumpkin Chiffon Pie
Serve a delightful no-bake dessert with this pumpkin chiffon pie. It comes with a graham cracker crust and a rich cinnamon-ginger spiced filling.
Serves:
Ingredients
- 1¼cupsgraham cracker crumbs,finely crushed
- 1tspground cinnamon
- 3tbspwhite sugar
- 6tbspbutter,melted
- ¼cupcold water
- 1tbspgelatin,unflavored
- 1¼cupspumpkin,pureed
- 3egg yolks
- ½cupwhite sugar
- ½cupmilk
- ½tspsalt
- ¼tspground ginger
- ¼tspground cinnamon
- ½cupwhite sugar
- 1tspvanilla extract
- 3egg whites
Instructions
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Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl.
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Press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill for about 30 minutes until the crust is firm.
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Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes.
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Combine the pumpkin, egg yolks, ½ cup of sugar, milk, salt, ginger, and ¼ teaspoon of cinnamon in a saucepan, and mix until smooth.
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Heat the mixture over medium-low heat until it almost reaches a simmer. Cook until thickened, stirring constantly for about 5 minutes.
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Stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
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In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in ½ cup of sugar and the vanilla extract until the mixture is glossy.
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Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust.
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Chill several hours or overnight.
Nutrition
- Calories: 273.71kcal
- Fat: 12.67g
- Saturated Fat: 6.70g
- Trans Fat: 0.44g
- Monounsaturated Fat: 3.49g
- Polyunsaturated Fat: 1.64g
- Carbohydrates: 37.27g
- Fiber: 0.50g
- Sugar: 31.75g
- Protein: 3.93g
- Cholesterol: 79.22mg
- Sodium: 233.48mg
- Calcium: 45.83mg
- Potassium: 119.57mg
- Iron: 0.70mg
- Vitamin A: 176.38µg
- Vitamin C: 1.65mg
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