Pumpkin Chiffon Pie

  • Serves

    makes One 9" Pie


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


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


Step 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.

Step 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.

Step 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.

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