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Pumpkin Chiffon Pie

Delicious Pumpkin Chiffon Pie Recipe with Graham Cracker Crust

This Pumpkin Chiffon Pie is a light and creamy autumn dessert that impresses with its fluffy texture and delightful flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter melted
Filling
  • 1 cup pumpkin puree canned or roasted
  • 0.75 cups granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 2 large egg yolks
  • 1 tbsp gelatin powder
  • pinch salt
Topping
  • 2 cups heavy cream

Equipment

  • Pie Dish
  • mixing bowl
  • Whisk
  • electric mixer

Method
 

Crust Preparation
  1. Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until well combined. Press into a pie dish and bake for 10 minutes.
Filling Preparation
  1. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, and salt until smooth.
  2. Beat egg yolks until frothy in another bowl. Dissolve gelatin in warm water as per package instructions and mix with egg yolks before combining with the pumpkin mixture.
Whipping Cream
  1. Whip heavy cream until soft peaks form. Gently fold half of it into the pumpkin filling to lighten it up, then incorporate the remaining whipped cream.
Assembly
  1. Pour filling into the cooled graham cracker crust and refrigerate for at least four hours or overnight to set.
  2. Serve chilled with whipped cream on top and a sprinkle of cinnamon.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20g

Notes

Customize with different spices or toppings as desired.

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