ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Chiffon Pie

Yield 8 Servings

Ingredients

  • 24 small gingersnaps
  • 1/2 cup pecans
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (1/4 oz.) packet unflavored gelatin
  • 4 eggs, separated
  • 1 1/4 cups canned pure pumpkin puree
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar

Nutrition Information

  • calories 450
  • fat 26 g
  • satfat 11 g
  • protein 7 g
  • carbohydrate 52 g
  • fiber 2 g
  • cholesterol 151 mg
  • sodium 187 mg

How to Make It

  1. Make crust: Preheat oven to 350°F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack.

  2. Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand.

  3. Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160°F, about 5 minutes. Remove from heat and whisk in softened gelatin. Scrape into a bowl; refrigerate, occasionally whisking, until mixture cools, about 1 hour.

  4. Beat egg whites with an electric mixer on medium speed until soft peaks form; gradually sprinkle in sugar. Increase speed to high; beat until stiff and shiny. Gently stir a third of whites into pumpkin. Fold in rest of whites completely. Fill pie shell. Refrigerate at least 2 hours. Note: To reduce their risk of foodborne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.