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Pumpkin Chiffon Pie

Luxurious and ultra silky, this no-bake Pumpkin Chiffon Pie elevates traditional pumpkin pie to something much greater.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American

Equipment

  • 9" glass pie pan

Ingredients
  

For Crust:

  • 35 ginger snaps (approximately 2" diameter each)
  • 6 tbsp salted butter, melted

For Pie:

  • 3 tsp unflavored gelatin
  • 1/4 cup cold water
  • 3 eggs, separated and at room temperature
  • 1 1/4 cup pumpkin puree
  • 1/2 cup sugar + 6 tbsp sugar
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger powder

Instructions
 

Make crust:

  • Use the "pulse" setting on a blender to grind the cookies into powder. Don't over blend - you want your cookie crumbs to be uniform in size but not totally turned to dust.
  • Pour crumbs into a medium mixing bowl. Stir in the melted butter until completely coated.
  • Press the ginger snap mixture evenly into the bottom and up the sides of an ungreased 9" pie pan. Refrigerate until ready to use.

Make pie:

  • Stir the gelatin and cold water together in a small bowl and set aside for at least 5 minutes.
  • Making sure they are about room temperature, separate the eggs. Crack the whites into a medium mixing bowl and set aside. In another bowl, beat the yolks with the pumpkin puree, 1/2 cup sugar, milk, salt and spices (cinnamon, nutmeg and ginger).
  • Cook the mixture in a medium sauce pot over medium-low heat until it begins to simmer and thicken, stirring occasionally. Cook for 8-10 minutes.
  • Add gelatin / water mixture to the pumpkin and stir until it dissolves completely. Remove from heat and let cool completely- you don't want it even a little warm for the next step.
  • Once the pumpkin mixture has cooled to at least room temperature, beat the egg whites on high speed. Add the last 6 tbsp sugar, 1 tbsp at a time, continuing to beat until all sugar is incorporated and stiff peaks begin to form.
  • In as few motions as possible, fold egg whites into the pumpkin mixture until they are fully incorporated. Pour into your prepared crust. Chill until firm, at least overnight. Serve with whipped cream.
Keyword no bake pie recipes, summer dessert recipes, Thanksgiving desserts, unique pumpkin pie