This pumpkin chiffon pie is a nice alternative to traditional pumpkin pie, and it may just be the hit of your holiday dinner! This recipe has been in our family for years, but I wanted to share it so everybody can enjoy it for the holidays. Sprinkle the finished pie with almond toffee brickle chips if desired.
Ingredients
- unflavored gelatin: 1 Tbsp
- water: 0.25 cup (cold)
- pasteurized eggs, separated and: 4 piece (divided)
- ¼ cups white sugar: 1 piece (divided)
- ¼ cups pumpkin puree: 1 piece
- evaporated milk: 0.66667 cup
- ground cinnamon: 0.5 tsp
- ground allspice: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground ginger: 0.25 tsp
- salt: 0.25 tsp
- prepared graham cracker crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / QI AI
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Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes. ALLRECIPES / QI AI
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Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined. ALLRECIPES / QI AI
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Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. ALLRECIPES / QI AI
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Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes. ALLRECIPES / QI AI
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While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form. ALLRECIPES / QI AI
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Fold cooled pumpkin mixture into the egg white mixture. ALLRECIPES / QI AI
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Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour. ALLRECIPES / QI AI
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When ready to serve, slice and enjoy! ALLRECIPES / QI AI
