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–+ servings
Slices of Pumpkin Chiffon Pie topped with whipped cream and toasted pecans.
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5 from 6 votes

Chiffon Pumpkin Pie Recipe

Best Ever Pumpkin Chiffon Pie Recipe is the perfect dessert. This pie is creamy, flavorful will quickly become your favorite dessert. Great for Thanksgiving.
Prep Time20 minutes
Cook Time5 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Course: Desserts
Cuisine: American
Servings: 8 Slices
Calories: 283kcal
Author: Kim Schob

Equipment

Ingredients

Gingersnap Crust

  • 1 ¼ cups gingersnap cookies crushed
  • ⅓ cup butter melted

Pie Filling

  • ½ cup sugar
  • 2 envelopes unflavored gelatin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon Salt
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¾ cup milk
  • 2 egg yolks
  • 1 cup canned pumpkin

Topping

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • Toasted pecans
Cups - Metric

Instructions

Crust Directions

  • Mix crust ingredients and press into pie plate; chill one hour or until firm
    1 ¼ cups gingersnap cookies, ⅓ cup butter

Pie Directions

  • In a saucepan combine sugar, gelatin, cinnamon, allspice, salt, ginger, nutmeg, milk - cook over medium heat until gelatin dissolves.
    ½ cup sugar, 2 envelopes unflavored gelatin, ½ teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon Salt, ¼ teaspoon ginger, ¼ teaspoon nutmeg, ¾ cup milk
  • Beat egg yolks slightly and slowly stir in some of the mixture then put all in saucepan
    2 egg yolks
  • Stir in pumpkin, bring to gentle boil, reduce heat, and simmer for 2 minutes.
    1 cup canned pumpkin
  • Transfer to a large bowl, cover, and chill for 30 minutes
  • Beat whipping cream and sugar until stiff peaks form then fold into pumpkin mixture.
    1 cup whipping cream, 2 tablespoons sugar
  • Fill crust and chill for 4 hours
  • Serve with whipped cream and Toasted pecans
    Toasted pecans

Notes

  • Use Fresh Spices: Make sure your spices are fresh for the best flavor. Spices lose their potency over time, so if they've been sitting in your pantry for a while, it might be time for a refresh.
  • Chill the Crust: Don't skip the step of chilling the crust. It helps to prevent it from getting soggy when the filling is added.
  • Cool before Filling: Make sure your pumpkin mixture is completely cooled before folding in the whipped cream. If it's too warm, it can cause the whipped cream to melt, and the pie won't set properly.
  • Whip the Cream Properly: Be careful not to overbeat the cream when making the topping. It should be whipped just until stiff peaks form.
  • Slice with a Hot Knife: To get clean slices of your pie, dip your knife in hot water before each cut. Wipe the blade clean between cuts to ensure neat slices.

Nutrition

Serving: 1Slice | Calories: 283kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 197mg | Potassium: 198mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5323IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg