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Pumpkin Chiffon Pie

Pumpkin Chiffon Pie Recipe

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 envelope (2 1/4 tsp) unflavored gelatin
  • 1/4 cup cold whole milk
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 3 large egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

  1. Combine graham crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch pie plate and chill 30 minutes.
  2. Bloom gelatin in cold milk for 5 minutes. Whisk egg yolks, 1/2 cup sugar, pumpkin, spices, and salt in a saucepan.
  3. Cook over medium heat, whisking constantly, for 8 to 10 minutes until thickened. Stir in bloomed gelatin until dissolved, then cool to room temperature.
  4. Beat egg whites and cream of tartar to stiff peaks. Fold into cooled custard in two additions.
  5. Pour filling into chilled crust and refrigerate at least 4 hours or overnight. Whip cream with powdered sugar and top pie before serving.

Notes

Allow at least 4 hours for the pie to set, ideally overnight. The stovetop cooking time is included in total, but chilling is not. For a crumb crust that holds together extra well, pack the crumbs firmly with the bottom of a flat measuring cup.