Pumpkin Chiffon Pie
A light and airy pumpkin chiffon pie offers a refreshing alternative to classic holiday desserts.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
Combine gingersnaps, sugar, and salt in a food processor; pulse into fine crumbs. With the processor running, drizzle in melted butter until combined.
-
Press crumbs into a 9-inch pie pan. Bake for 12 minutes, then cool completely on a wire rack.
-
Sprinkle gelatin over water in a small dish; let sit for 5 minutes to bloom.
-
Separate eggs, placing yolks in a medium bowl and whites in a stand mixer bowl; set whites aside.
-
Whisk egg yolks, 1/2 cup sugar, salt, cinnamon, ginger, nutmeg, cloves, and allspice until pale and smooth.
-
Warm buttermilk and heavy cream in a small pot to just a boil, then remove from heat and whisk in bloomed gelatin until dissolved.
-
Slowly pour the hot liquid into the egg yolk mixture while whisking constantly until combined.
-
Add pumpkin purée and whisk, then set aside.
-
Whip egg whites in a stand mixer on medium speed until frothy. Increase speed to medium-high and gradually add the remaining 1/4 cup sugar. Continue whipping until stiff peaks form.
-
Fold half of the whipped egg whites into the pumpkin mixture. Gently fold in the remaining whipped whites until no streaks remain.
-
Pour filling into the cooled pie shell and refrigerate for at least 4 hours.
-
In a microwave-safe bowl, combine gelatin and cold water; let stand 5 minutes, then microwave briefly until dissolved.
-
Beat heavy cream in a large bowl until it thickens, then beat in confectioners' sugar and vanilla until thick.
-
While beating, slowly pour dissolved gelatin into the cream; continue beating until stiff peaks form.
-
Spread whipped cream over the set pie.