Chiffon Pumpkin Pie
Creamy, airy, and bursting with autumnal spices, this Chiffon Pumpkin Pie is a delightful twist on a traditional pumpkin dessert. Featuring a buttery graham cracker crust as the perfect crispy base, the pie is filled with a luscious pumpkin chiffon filling that's lightened with whipped egg whites for a velvety texture. Warm notes of cinnamon, ginger, and nutmeg blend seamlessly with pumpkin puree, while a touch of brown sugar adds a subtle caramel-like sweetness. A bloom of unflavored gelatin ensures the filling is perfectly set, making each slice a vision of creamy perfection. Ready with just 40 minutes of hands-on effort, this no-bake pumpkin chiffon pie is an elegant, make-ahead dessert ideal for Thanksgiving gatherings or cozy fall celebrations. Don’t forget to top it with a dollop of freshly whipped cream for an irresistible finish!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 1 cup Pumpkin puree
- 3 Egg yolks
- 0.5 cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
- 3 Egg whites
- 0.25 cup Powdered sugar
- 0.5 cup Heavy cream, whipped
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
In a medium saucepan, combine the pumpkin puree, egg yolks, brown sugar, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, for about 5 minutes or until thickened. Remove from heat.
Gradually whisk in the milk until smooth.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Stir the gelatin mixture into the pumpkin filling while it's still warm, ensuring it dissolves completely.
Let the pumpkin filling cool to room temperature, stirring occasionally to prevent a skin from forming.
In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the powdered sugar while beating until stiff peaks form.
Gently fold the cooled pumpkin mixture into the whipped egg whites until fully combined.
Pour the pumpkin chiffon filling into the cooled graham cracker crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, garnish with freshly whipped cream if desired.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 27.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
