Pumpkin Chiffon Pie
This pie is light and elegant with a whipped pumpkin filling that melts in your mouth. The graham cracker base adds a crisp, buttery contrast. It’s chilled ahead so you can relax and serve something beautiful and seasonal.
Servings: 8
Equipment
- Pie Dish 9-Inch
- Food Processor Optional
- Saucepan Small
- Spatula Rubber
Ingredients
For the Graham Cracker Crust
- 1 ½ Cups graham cracker crumbs 1 Sleeve
- 2 Tablespoons brown sugar packed
- 6 Tablespoons salted butter melted
For the Filling
- ¼ Cup hot water
- 1 Envelope gelatin unflavored, 2 ½ Teaspoons
- ½ Cup brown sugar
- ½ Teaspoon salt
- 2 Teaspoons pumpkin pie spice
- 3 eggs large, separated
- 14 ½ Ounces pumpkin puree
- ½ Cup evaporated milk
- 1 Teaspoon vanilla extract
- ⅓ Cup granulated sugar for whipping egg whites
Instructions
- Preheat the oven to 350°F.
- Mix graham cracker crumbs, brown sugar and melted butter in a bowl. If using graham cracker sheets, use a food processor to pulse the graham crackers, brown sugar, and butter together.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
- Bake for 8 to 10 minutes, then set aside to cool completely.
- In a small bowl, sprinkle gelatin over hot water and set aside to bloom.
- In a saucepan, whisk together brown sugar, salt, pumpkin pie spice, egg yolks, pumpkin puree, and evaporated milk.
- Cook over medium heat, stirring constantly, until thick and bubbly, 7 to 9 minutes.
- Remove from heat and stir in the bloomed gelatin and vanilla until the gelatin is fully dissolved.
- Let it cool to room temperature.
- In a large bowl, beat egg whites to soft peaks, then gradually add granulated sugar one spoonful at a time and beat to stiff peaks.
- Gently fold the cooled pumpkin mixture into the egg whites.
- Pour the pumpkin filling into the prepared crust and refrigerate for at least 4 hours or until set.
Notes
Cool crust completely before filling: This prevents filling from melting the crust.
Don’t overheat the pumpkin base: Overcooked eggs can curdle.
Fold gently: Keep the airy texture by folding pumpkin into egg whites carefully.
Chill fully before slicing: For clean slices, let it set completely.
Don’t overheat the pumpkin base: Overcooked eggs can curdle.
Fold gently: Keep the airy texture by folding pumpkin into egg whites carefully.
Chill fully before slicing: For clean slices, let it set completely.
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 233mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8387IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
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