adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Chiffon Pie
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
235 minutes
Indulge in a delightful Pumpkin Chiffon Pie with a zesty gingersnap crust and creamy, fluffy filling - a modern twist on a beloved classic.
Ingredients:
  • Crust:
  • 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps)
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • Filling:
  • 1 (.25-ounce) envelope gelatin (2 ½ teaspoons)
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
  • 2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much)
  • 1/4 cup granulated sugar
  • 1 (15-ounce) can pumpkin puree (1 3/4 cups)
  • 1/2 cup heavy cream, softly whipped (for topping)
  • Extra crushed gingersnaps, for garnish
Instructions:
  • Prepare the crust: Preheat the oven to 325°F and grease a 9-inch deep-dish pie pan. Mix crushed gingersnaps, sugar, and butter in a bowl. Press the mixture evenly into the pie plate using the back of a spoon or a metal measuring cup. Bake for 10 minutes at 325°F, then cool before using.
  • Create the custard base: In a sturdy saucepan, mix gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir well. Heat on medium, stirring continuously until slightly thickened, then remove from heat promptly. Avoid boiling! Cooling the mixture is key after removing from heat. If yolks curdle, strain or blend. Let cool.
  • Combine the pumpkin purée and rum, then chill: Mix the pumpkin purée with the rum and refrigerate the mixture, stirring occasionally, until it thickens to form mounds.
  • In an electric mixer, whip egg whites and granulated sugar until stiff peaks form. Gently mix a portion of the whipped whites into the pumpkin mixture, then carefully fold in the rest. If desired, opt for pasteurized, substitute, or dried egg whites for safety.
  • Pour the filling into the crust and chill the pie for several hours until the gelatin is set.
  • Just before serving, generously dollop the whipped cream over the filling and generously sprinkle with crushed gingersnaps. Enjoy the pie in decadent wedges. If you enjoyed this recipe, please share your feedback and rating below!

Similar Recipes