Pumpkin Chiffon Pie

One family's favorite pumpkin chiffon pie with a mousse-like filling and graham cracker crust is a nice alternative to traditional pumpkin pie.

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

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 1 tablespoon unflavored gelatin
• 4 large pasteurized eggs, separated and divided
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground ginger
• 0.25 cup cold water
• 1.25 cups white sugar, divided
• 0.66666668653488 cup evaporated milk
• 1.25 cups pumpkin puree

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.