Pumpkin Chiffon Pie with Gingersnap Crust
Get ready to fall in love with this delectable Pumpkin Chiffon Pie with Gingersnap Crust—a light, airy twist on a classic autumn favorite. This pie features a buttery, spiced gingersnap cookie crust that perfectly complements the creamy, cloud-like pumpkin chiffon filling. Enhanced with warm spices like cinnamon, ginger, and nutmeg, every bite captures the cozy essence of fall. The filling gets its fluffy texture from whipped cream and gently folded meringue, while a touch of gelatin ensures the pie holds its shape. Topped with a dollop of whipped cream and a hint of cinnamon, this no-bake (aside from the crust) showstopper is ideal for Thanksgiving, Friendsgiving, or any festive gathering. Plus, it’s a make-ahead dessert that frees up oven space for the big meal!
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Recipe Information
Ingredients
- 2 cups gingersnap cookies
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 packet unflavored gelatin
- 1 cup cold water
- 1 cup pumpkin puree
- 3 tablespoons granulated sugar
- 0.25 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 large egg yolks
- 3 large egg whites
- 3 tablespoons granulated sugar (additional for meringue)
- 1 cup heavy cream, whipped
- 1 cup whipped cream (for garnish)
- 0.25 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the gingersnap cookies until finely ground. Mix the cookie crumbs with 2 tablespoons of granulated sugar and 5 tablespoons of melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then let cool completely.
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to soften.
In a medium saucepan, combine the pumpkin puree, 3 tablespoons of granulated sugar, dark brown sugar, cinnamon, ginger, nutmeg, and salt. Heat over medium heat until warmed through, stirring frequently.
Whisk in the egg yolks one at a time until incorporated. Cook the mixture over medium-low heat until thickened, about 5 minutes, stirring constantly. Remove from heat and stir in the softened gelatin until fully dissolved. Let the mixture cool to room temperature.
In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add 3 tablespoons of granulated sugar and continue whisking until stiff peaks form.
Gently fold the whipped egg whites into the cooled pumpkin mixture in three increments. Be careful not to deflate the mixture.
Fold the whipped cream into the pumpkin mixture until fully combined and smooth.
Pour the filling into the cooled gingersnap crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish with whipped cream and a light dusting of cinnamon, if desired. Slice and enjoy!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 26.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 240 mg | 5% | |
*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.
