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

Gather all ingredients.

Step 4

Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.

Step 5

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 6

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 1/4 cup sugar and continue to beat until stiff peaks form.

Step 7

Fold cooled pumpkin mixture into the egg white mixture.

Step 8

Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.

Step 9

When ready to serve, slice and enjoy!