Pumpkin Chiffon Pie With Ginger-Nut Crust
Updated Nov. 2, 2022
- Total Time
- About 40 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 1⅔cups ground pecans
- 2tablespoons brown sugar
- 1egg white, beaten until frothy
- 1teaspoon powdered ginger
- 1teaspoon finely grated lemon rind
- 1cup canned pumpkin
- 4eggs, separated
- 1cup sugar
- 1cup milk
- ½teaspoon powdered ginger
- ¼teaspoon nutmeg
- 1teaspoon cinnamon
- 2tablespoons butter
- 1envelope unflavored gelatin
- ¼cup cold water
- Whipped cream for topping
The Crust
The Filling
Nutritional analysis per serving (8 servings)
339 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 7 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
The Crust
- Step 1
Mix all ingredients just until they are bound together.
- Step 2
Press into bottom and sides of 9-inch pie plate.
The Filling
- Step 3
Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, ½ cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
- Step 4
Soften gelatin in water, and stir into pumpkin mixture. Chill.
- Step 5
When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining ½ cup of sugar. Pour into prepared crust and chill.
- Step 6
Serve topped with whipped cream.
Private Notes
Comments
Beautiful recipe. The pecan crust needs baking. I pressed it into an 8” form and baked 20 min, cooled, and added the chilled chiffon on top, to great success. This crumbly “cookie” base was exactly what the soft chiffon wanted.
I know you asked this last year and may no longer care about the answer, but given this is my favorite pie (maybe ever, certainly for Thanksgiving), I thought I would offer a response, anyway. My mom has made this the day before loads of times, and (if we forget that it's tucked away and it doesn't disappear immediately) we eat leftovers days later and it's still delicious.
I agree that making an 8" pie is a good idea. Using a 9" spread the crust out too much. Loved the filling!
Pumpkin chiffon pie is the best, so fluffy and lovely. It's a touch more complicated and finicky to make, but worth it. There are tons of pumpkin chiffon pie recipes on the internet that are not right. This one is. We set the gelatin in cold water while working on the pumpkin, stir while chilling to speed up and even the chill, beat the sugar into the egg whites, and use a basic flaky pie crust (baked shell) for tradition/to not compete with the filling. Make early to give it time to set well!
I agree that making an 8" pie is a good idea. Using a 9" spread the crust out too much. Loved the filling!
Can this be made ahead of time? thinking Thanksgiving, but would love to make it Tuesday or wed??? thanks, Mo on MV
I know you asked this last year and may no longer care about the answer, but given this is my favorite pie (maybe ever, certainly for Thanksgiving), I thought I would offer a response, anyway. My mom has made this the day before loads of times, and (if we forget that it's tucked away and it doesn't disappear immediately) we eat leftovers days later and it's still delicious.
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