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pumpkin chiffon pie

methodmaven avatar
Recipe by
Tam D
@methodmaven
The Dalles, OR

I'm not a fan of chiffon pies, as a general rule. That said, this pie is deliciously different! I AM a fan of all things chocolate, and I just couldn't imagine chocolate with pumpkin, but I wanted to bring something different to a holiday potluck, so I gave it a try. That experiment became an instant family favorite and holiday tradition. I've been making it for a couple of decades now, and it is an absolute, requested favorite of my husband and son.

yield serving(s)
prep time 30 Min
cook time 10 Min
method No-Cook or Other

Ingredients For pumpkin chiffon pie

  • CRUST
  • 3 c
    chocolate cookie crumbs
  • 5 Tbsp
    sugar
  • 3/4 c
    butter, melted (1 1/2 sticks)
  • FILLING
  • 2
    envelopes unflavored gelatin
  • 3/4 c
    sugar, divided
  • 1 1/2 tsp
    cinnamon
  • 3/4 tsp
    salt
  • 3/4 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1 1/4 c
    milk
  • 1 16 oz can
    pumpkin
  • 4
    eggs, separated
  • 1 tsp
    vanilla
  • 1 c
    cream

How To Make pumpkin chiffon pie

  • 1
    CRUST: Combine all crust ingredients in a small mixing bowl, with a fork, until blended. Press firmly into two 8 or 9" pie plates that have been prepared with food release spray.
  • 2
    Bake crusts at 350* for 10 minutes. Cool to room temperature, completely.
  • 3
    FILLING: Separate eggs. Put the whites in a cold glass bowl, making sure not to get any yolk in the whites. Refrigerate the egg whites, covered, while you prepare the filling.
  • 4
    With a whisk, in a heavy 3 qt. saucepan, combine gelatin, 1/2 cup of sugar, and the spices and salt.
  • 5
    Whisk in milk, pumpkin, and egg yolks.
  • 6
    Cook over low heat 5-7 minutes, stirring constantly. Add vanilla. Cool to room temp.
  • 7
    While filling is cooling, beat the chilled egg whites til they're foamy.
  • 8
    Gradually beat in the remaining 1/4 cup of sugar, until stiff, glossy peaks form. Set aside.
  • 9
    In a medium glass bowl whip the cream until stiff peaks form.
  • 10
    With a rubber scraper, fold the egg whites into the cooled pumpkin mixture.
  • 11
    Fold in the whipped cream.
  • 12
    Spoon the filling into the cooled pie shells. Chill at least 3 hours.
  • 13
    NOTES: It's perfect just the way it is, but if you like, serve with a dollop of sweetened or vanilla whipped cream and dust with cocoa powder, or simply drizzle lightly with chocolate sauce. Use whatever you prefer for the cookie crumbs: you can pulse chocolate wafers in a food processor, purchase chocolate crumbs, bash some Oreos in a zip top bag and reduce the sugar -- whatever works for you :) When there's leftover filling (especially if I only make one crust) I put it in wine or water goblets with cookie crumbs -- makes a beautiful and tasty parfait, and "everybody likes parfait" ;) I have also used my DIY Chocolate Pie Crust recipe for this pie, which is sometimes easier because you can buy the crumbs. Either one is delicious with this filling, and planets away from the sad offerings in a foil pan at the grocery store! There are lots of steps and ingredients, but this is really not hard to make at all. It's delicious, and well worth the effort!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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