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Mary's Pumpkin Chiffon Pie
Mary's Pumpkin Chiffon Pie
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
250 minutes
Fluffy pumpkin pie with buttery graham crust.
Ingredients:
  • 1.25 cups finely crushed graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 3 tablespoons white sugar
  • 6 tablespoons butter, melted
  • 0.25 cup cold water
  • 1 tablespoon unflavored gelatin
  • 1.25 cups pureed pumpkin
  • 3 egg yolks
  • 0.5 cup white sugar
  • 0.5 cup milk
  • 3 egg whites
Instructions:
  • In a bowl, combine graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and melted butter. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Chill until firm, approximately 30 minutes.
  • In a bowl, gently pour the water and sprinkle the gelatin over it. Let the gelatin soften in the water for 5 minutes. In a saucepan, mix pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon until smooth. Heat over medium-low heat until close to simmering, stirring constantly for about 5 minutes until thickened. Stir in the softened gelatin until dissolved. Remove from heat.
  • Using an electric mixer, whip the egg whites in a separate bowl until soft peaks form. Gradually mix in 1/2 cup of sugar and vanilla extract until glossy. Gently fold the fluffy egg whites into the pumpkin mixture to retain the air. Pour the pumpkin filling into the graham cracker crust. Refrigerate for several hours or overnight before serving.

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