Chiffon Pumpkin Pie Recipe

Empty pumpkin pie plateIngredients

  • 2 cups crushed gingersnaps
  • 1/3 cup sugar
  • 1/4 tsp. ground ginger
  • 1/2 cup brown sugar
  • 1 envelope gelatin
  • 1/2 tsp. of salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 cup milk
  • 3 eggs, separated
  • 2 tbsp. rum
  • 1/4 cup sugar
  • 1-3/4 cups pumpkin puree
  • 1 cup heavy cream
  • 1 tbsp. powdered sugar


Set the oven to 325 degrees F. Lightly butter a 9 inch pie pan. In a bowl, combine the crushed gingersnaps, sugar, ginger, and butter. Press the mixture into the pie plate with the back of a spoon.

Bake the crust for 8-15 minutes, until lightly browned.

In a saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture slightly thickens. Do not boil.

Remove the mixture from heat and let it cool. Add the puree and rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

In an electric mixer, beat the egg whites and granulated sugar until stiff peaks form. Stir in a few spoonfuls of the egg whites into the pumpkin, then fold in the remaining whites.

Pour the filling into the cooled crust. Refrigerate for several hours.

Before serving, spoon in the whipped cream on top and garnish with more crushed ginger snaps.

Yields: One 9-in. pie

See the How-to Video to Make Chiffon Pumpkin Pie Below:

Adapted from Simply RecipesĀ®