Pumpkin Chiffon Pie

This pumpkin chiffon pie is a nice alternative to traditional pumpkin pie, and it may just be the hit of your holiday dinner! The pumpkin custard filling is thickened in a double boiler, cooled slightly, and then folded into stiff, sweetened egg whites and poured into a ready-made graham cracker crust. After just an hour in the refrigerator, this light, airy, and mousse-like pie is ready to enjoy. This recipe has been in our family for years, but I wanted to share it so everybody can enjoy it for the holidays. You'll never want to use any other pumpkin pie recipe from now on. Sprinkle the finished pie with almond toffee brickle chips if desired.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 349 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• 1 (9 inch) prepared graham cracker crust
• 1 ¼ cups white sugar, divided
• ¼ cup cold water
• ⅔ cup evaporated milk
• 1 tablespoon unflavored gelatin
• 1 ¼ cups pumpkin puree
• 4 large pasteurized eggs, separated and divided

Recipe Instructions

Step 1

Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.

Step 2

Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.

Step 3

Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.

Step 4

While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue to beat until stiff peaks form.

Step 5

Fold cooled pumpkin mixture into the egg white mixture. Transfer filling to the graham cracker crust.

Step 6

Chill in the refrigerator until firm, about 1 hour.