Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Pumpkin Chiffon Pie
This autumnal dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. Get the recipe for Pumpkin Chiffon Pie »Farideh Sadeghin

This genteel dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling.

Pumpkin Chiffon Pie
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Yield: makes One 9" Pie

For the Crust

  • 1½ cups crumbled ginger snaps
  • ¼ cups sugar
  • 1 tsp. ground cinnamon
  • ⅓ cups melted butter

For the Filling

  • 1 tbsp. gelatin
  • 3 eggs, separated
  • ¾ cups sugar
  • 1¼ cups fresh cooked or canned pumpkin
  • ½ cups milk
  • ¼ tsp. salt
  • ½ tsp. ground cinnamon
  • ½ tsp. nutmeg

Instructions

  1. For the crust: Preheat oven to 350°. In a food processor, blend ginger snaps, sugar, and cinnamon. Drizzle in butter and process 30 seconds. Pat mixture evenly into a 9" pie shell and bake for 7 minutes.
  2. For the filling: Soak gelatin in ¼ cup cold water. Beat egg yolks, ¼ cup of the sugar, pumpkin, milk, salt, cinnamon, and nutmeg in a saucepan over medium heat until thick, stir in gelatin, and cool.
  3. Whip egg whites in the top of a double boiler over simmering water until foamy. Continue beating, gradually adding remaining ½ cup sugar until egg whites are stiff. Fold whites into filling and pour into pie shell. Chill until set. Serve with freshly whipped cream, if you like.