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Pumpkin Chiffon Pie on a blue plate
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Pumpkin Chiffon Pie

Pumpkin Chiffon Pie is the perfect dessert. This pie is creamy, flavorful will quickly become your favorite dessert. Great for Thanksgiving.
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 4 hours
Servings 8 Slices
Calories 283kcal
Author Kim Schob

Equipment

  • Pie Plate
  • mixing bowls
  • Saucepan
  • Mixer

Ingredients

Gingersnap Crust

  • 1 ¼ cups gingersnap cookies crushed
  • 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

Instructions

Crust Directions

  • Mix crust ingredients and press into pie plate, chill one hour or until firm

Pie Directions

  • In a saucepan combine sugar, gelatin, cinnamon, allspice, salt, ginger, nutmeg, milk - cook over medium heat until gelatin dissolves
  • Beat egg yolks slightly and slowly stir in some of the mixture then put all in saucepan
  • Stir in pumpkin, bring to gentle boil, reduce heat and simmer for 2 minutes
  • 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
  • Fill crust and chill for 4 hours
  • Serve with whipped cream and toasted pecans

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