Sue's Ultra Light Pumpkin Chiffon Pie

Indulge in the airy decadence of Sue's Ultra Light Pumpkin Chiffon Pie—a delightful twist on the classic pumpkin pie that's perfect for any holiday gathering. This show-stopping dessert features a crisp graham cracker crust baked to golden perfection, filled with a silky-smooth, spiced pumpkin chiffon filling that’s both flavorful and feather-light. The filling combines aromatic cinnamon, ginger, and nutmeg with whipped egg whites for an irresistibly fluffy texture. Topped with a cloud of freshly whipped cream and a hint of vanilla, this make-ahead pie is as visually stunning as it is delicious. Whether you're entertaining guests or treating your family, this no-fail recipe will leave everyone raving.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 1 packets Unflavored gelatin
• 0.25 cups Cold water
• 1 cups Canned pumpkin
• 0.75 cups Granulated sugar (for filling)
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 3 Eggs, separated
• 0.5 cups Whole milk
• 0.75 cups Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoons Vanilla extract

Directions

Step 1

1. Preheat the oven to 350°F (175°C).

Step 2

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly moistened.

Step 3

3. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, then cool completely on a wire rack.

Step 4

4. Sprinkle the gelatin over the cold water in a small bowl and allow it to bloom for 5 minutes.

Step 5

5. In a medium saucepan over medium heat, combine the canned pumpkin, 3/4 cup granulated sugar, cinnamon, ginger, nutmeg, and salt. Stir until smooth.

Step 6

6. Stir in the milk and raw egg yolks, then cook while stirring constantly for 5–7 minutes, or until the mixture thickens slightly.

Step 7

7. Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Allow the mixture to cool to room temperature.

Step 8

8. In a clean mixing bowl, beat the egg whites to stiff peaks. Gently fold the beaten whites into the cooled pumpkin mixture in three additions, taking care to maintain the light texture.

Step 9

9. Pour the pumpkin chiffon filling into the cooled crust, spreading it evenly. Refrigerate for at least 4 hours, or overnight, until set.

Step 10

10. Just before serving, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Step 11

11. Spread or pipe the whipped cream over the chilled pie, then garnish with a sprinkle of ground cinnamon, if desired.

Step 12

12. Slice the pie and serve cold. Enjoy your ultra-light pumpkin chiffon pie!

Nutrition Facts

Serving size	(841.7g)

Amount per serving	% Daily Value*
Calories	1665.8

Total Fat 140.4g	0%
Saturated Fat 84.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 385.5mg	0%
Sodium 325.1mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 8.5g	0%
Total Sugars 54.5g
Protein 24.3g	0%

Vitamin D 53.7IU	0%
Calcium 268.6mg	0%
Iron 3.7mg	0%
Potassium 871.4mg	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: 77.2%

Protein: 5.9%

Carbs: 16.8%