Pumpkin Chiffon Pie
Delight in the airy elegance of a Pumpkin Chiffon Pie, a light and luscious twist on a classic fall dessert. Featuring a buttery graham cracker crust and a velvety, spiced pumpkin filling, this no-bake sensation is elevated with the delicate fluffiness of whipped egg whites and creamy whipped topping. Infused with warm notes of cinnamon, ginger, and nutmeg, this pie is a perfect marriage of rich holiday flavors and refreshing texture. Ideal for Thanksgiving or any autumn gathering, it’s a make-ahead masterpiece that sets beautifully in the fridge, ensuring a crowd-pleasing slice every time. Serve chilled and garnished with a dollop of whipped cream for an effortlessly elegant finish to your festive feast.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 1 cup Pumpkin puree
- 2 large Egg yolks
- 1 cup Brown sugar
- 1 cup Whole milk
- 1 envelope Unflavored gelatin powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Egg whites
- 2 tablespoons Powdered sugar
- 1 cup Whipped cream
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Let it cool completely on a wire rack.
In a medium saucepan, whisk together the pumpkin puree, egg yolks, brown sugar, milk, gelatin powder, cinnamon, ginger, nutmeg, and salt.
Place the saucepan over medium-low heat and cook while whisking continuously until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and cool slightly.
In a large mixing bowl, beat the egg whites to soft peaks using a hand or stand mixer. Gradually add the powdered sugar and beat until stiff peaks form.
Gently fold the cooled pumpkin mixture into the whipped egg whites in three additions. Be careful not to deflate the mixture.
Pour the chiffon filling into the prepared crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until firm.
Before serving, garnish with whipped cream and a drizzle of vanilla extract.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 248.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 696 mg | 54% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1544 mg | 33% | |
*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.
