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Dad's Pumpkin Chiffon Pie
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Iconic pumpkin chiffon pie with gingersnap crust, cherished by my family for over 4 decades! Featured on ThanksgivingRecipe.com.
Ingredients:
  • 1 cup pumpkin puree
  • 3 eggs
  • 0.5 cup white sugar
  • 1 cup milk
  • 0.5 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons butter
  • 1 (.25 ounce) package unflavored gelatin
  • 0.25 cup water
  • 1 (16 ounce) package gingersnap cookies
Instructions:
  • Fit whole gingersnap cookies into a 9 inch pie pan, breaking as needed to line the pan evenly.
  • Heat pumpkin puree in a saucepan over medium heat, stirring frequently until warmed.
  • Separate the eggs and whisk the yolks with 1/2 cup of sugar, milk, spices, and butter. Stir in the pumpkin and cook until it reaches a creamy custard consistency. Remove from heat.
  • Dissolve gelatin in cold water, then gently fold into pumpkin mixture. Refrigerate until slightly firm, approximately 1 1/2 hours.
  • Beat egg whites and the remaining 1/2 cup sugar until stiff peaks form. Gently fold the whipped egg whites into the pumpkin mixture. Transfer the mixture into the prepared pan and refrigerate until firm (approximately 3 hours). Serve with a dollop of whipped cream on top.

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