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.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Let it cool completely on a wire rack.

Step 5

In a medium saucepan, whisk together the pumpkin puree, egg yolks, brown sugar, milk, gelatin powder, cinnamon, ginger, nutmeg, and salt.

Step 6

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.

Step 7

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.

Step 8

Gently fold the cooled pumpkin mixture into the whipped egg whites in three additions. Be careful not to deflate the mixture.

Step 9

Pour the chiffon filling into the prepared crust, spreading it evenly.

Step 10

Refrigerate the pie for at least 4 hours or until firm.

Step 11

Before serving, garnish with whipped cream and a drizzle of vanilla extract.

Nutrition Facts

Serving size	(1094.8g)

Amount per serving	% Daily Value*
Calories	2705.4

Total Fat 127.6g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 631.6mg	0%
Sodium 1997.8mg	0%
Total Carbohydrate 361.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 248.8g
Protein 42.6g	0%

Vitamin D 168.0IU	0%
Calcium 696.1mg	0%
Iron 11.9mg	0%
Potassium 1544.0mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 6.2%

Carbs: 52.3%