Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 25 min
Cook time: 30 min
Total time: 235 min
Ingredients: Crust:; 2 cups finely ground gingersnap cookie crumbs (from about 10 ounces of gingersnaps); 1/3 cup sugar; 6 tablespoons unsalted butter, melted; Filling:; 1 (.25-ounce) envelope gelatin (2 ½ teaspoons); 1/2 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 cup milk; 3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites); 2 tablespoons rum (note original recipe called for 1/2 cup of rum, but I and several others think it's a bit much); 1/4 cup granulated sugar; 1 (15-ounce) can pumpkin puree (1 3/4 cups); 1/2 cup heavy cream, softly whipped (for topping); Extra crushed gingersnaps, for garnish

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If you are looking for a special pie for the holidays, this is it — a light pumpkin pie with beaten egg whites folded into the pumpkin custard, spiked with rum, set in a gingersnap cookie crust, and covered with whipped cream.

What's a Chiffon Pie?

Have you ever had a chiffon pie? They first made an appearance in the 1920s. They are called "chiffon" because of how light and airy they are. Typically they involve folding beaten egg whites or meringue into a custard base that has been stabilized with gelatin. Then the pie is chilled until firm.

Pumpkin Chiffon Pie with whipped cream — Simply Recipes / Elise Bauer

Gingersnap Crust and a Rum-Spiked Pumpkin Filling

This Pumpkin Chiffon Pie recipe is adapted from one my friend Heidi pulled from the Boston Globe many years ago. The original recipe called for including a half cup of rum! Needless to say, that made a pie a bit too boozy to be family-friendly.

For this recipe, I'm using only two tablespoons of rum, for flavor, which you could certainly omit if you wanted to.

The pie has a gingersnap crust and a classic pumpkin pie custard filling with cinnamon, nutmeg, and ginger spices, that has been lightened up with egg whites that have been whipped to stiff peaks. It's topped with whipped cream and crushed gingersnaps.

As they say in New England, it's wicked good!

Slice of Pumpkin Chiffon Pie with whipped cream — Simply Recipes / Elise Bauer

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Making Pumpkin Chiffon Pie in Advance

You can make this pie up to 3 days in advance, keeping it chilled in the refrigerator, or several days more if you freeze it. With the freezing option, it's best to do so without the whipped cream topping, adding it once you're ready to serve the pie. You can also prepare the whipped cream a day or two ahead of time, keeping it in a covered bowl in the refrigerator.

Pumpkin Chiffon Pie vs. Pumpkin Pie

Pumpkin chiffon pie distinguishes itself from the traditional pumpkin pie that's more commonly found on the Thanksgiving menu in two key ways. For starters, there's the difference in texture: pumpkin chiffon pie, with beaten egg whites that are folded into the custard, is light and airy while pumpkin pie tends to be denser and creamier. Secondly, pumpkin chiffon pie is chilled to set, while pumpkin pie is baked.

How to Pasteurize Eggs

Tips for a Perfect Crust

To make a gingersnap crust that offers a nice, crunchy base without becoming overly hard it's important to 1) grind the gingersnap crumbs very finely, 2) press the crust into the pie plate evenly but not overly compacted, and 3) avoid overbaking the crust.

Make Your Own Pumpkin Puree

If you want to make pumpkin purée from scratch, instead of using a can, cut a sugar pumpkin in half, scoop out the seeds, lie face down on a foil-lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh, and run through a food processor or blender to purée. Freeze whatever you don't use for future use.

Pumpkin Chiffon Pie

Prep Time 25 mins

Cook Time 30 mins

Chill Time 3 hrs

Total Time 3 hrs 55 mins

Servings 8 servings

Yield 1 pie

This recipe requires using beaten raw egg whites. Many people avoid eating raw eggs, especially those who are very young, old, or have compromised immune systems. If eating raw eggs gives you pause, use pasteurized egg whites.

Use a food processor to finely grind the gingersnap cookies, or put in a large freezer bag and roll over several times with a rolling pin.

You'll need a 9-inch deep-dish (about 1 3/4 inches high) pie plate for this pie. A 10-inch pie dish may also work.

Recipe adapted from the Boston Globe, which got it originally from the granddaughter of Sarah Mazick of Newton, Mass.

Crust:

2 cups finely ground gingersnap cookie crumbs (from about 10 ounces gingersnaps)
1/3 cup sugar
6 tablespoons unsalted butter, melted

Filling:

1 (.25-ounce) envelope gelatin (2 1/2 teaspoons)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup milk
3 eggs, separated (or 3 egg yolks and enough egg white substitute for 3 egg whites)
2 tablespoons rum (note original recipe called for 1/2 cup rum, but I and several others think it's a bit much)
1/4 cup sugar
1 (15-ounce) can pumpkin puree (1 3/4 cups)
1/2 cup heavy cream, softly whipped (for topping)
Extra crushed gingersnaps, for garnish

Pre-bake the crust:

Set the oven at 325°F. Have on hand a 9-inch deep-dish pie pan. Butter it lightly.

In a bowl, combine the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon or metal measuring cup, making the top edge even all around.

Elise Bauer

Elise Bauer

Bake the crust for 10 minutes at 325°F. Remove from oven and let cool.
Make the custard base:

In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly.

Set the pan over medium heat and cook gently, stirring constantly, until the mixture just begins to thicken, then immediately remove it from the heat.

Elise Bauer

Do not let it boil! If the mixture comes close to boiling the egg yolks will curdle. (If this happens strain the mixture through a sieve or purée in a blender.)

Remove the mixture from the heat and let it cool.
Add pumpkin purée and rum, then refrigerate:

Add the pumpkin purée and the rum. Refrigerate the mixture, stirring occasionally, until it thickens enough to form mounds.

Elise Bauer

Elise Bauer
Beat egg whites and fold into filling mixture:

In an electric mixer, beat the egg whites and granulated sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold in the remaining whites.

Elise Bauer

Elise Bauer

(If you are concerned about eating raw egg whites, use pasteurized egg whites, an egg white substitute, or dried egg whites, that you can find in the grocery store.)
Pour the filling into the crust and refrigerate:

Refrigerate the pie for several hours for the gelatin to set.

Elise Bauer
Top with whipped cream and gingersnap crumbs:

Just before serving, spoon the whipped cream onto the filling and sprinkle with crushed gingersnaps. Cut the pie into wedges to serve.

Elise Bauer

Pumpkin Chiffon Pie served with whipped cream — Elise Bauer

Nutrition Facts (per serving)
437	Calories
20g	Fat
59g	Carbs
7g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	437
% Daily Value*
Total Fat 20g	25%
Saturated Fat 11g	53%
Cholesterol 111mg	37%
Sodium 356mg	15%
Total Carbohydrate 59g	21%
Dietary Fiber 2g	9%
Total Sugars 36g
Protein 7g
Vitamin C 2mg	12%
Calcium 94mg	7%
Iron 3mg	19%
Potassium 314mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.