Pumpkin Chiffon Pie

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 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.