Pumpkin Chiffon Pie With Ginger-Nut Crust
Updated November 1, 2022
- Total Time
- About 40 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
THE CRUST
1 ⅔ cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
THE FILLING
1 cup canned pumpkin
4 eggs, separated
1 cup sugar
1 cup milk
½ teaspoon powdered ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons butter
1 envelope unflavored gelatin
¼ cup cold water
Whipped cream for topping
Nutritional analysis per serving (8 servings)
35 grams carbs; 91 milligrams cholesterol; 339 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 3 grams fiber; 54 milligrams sodium; 7 grams protein; 31 grams sugar
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!
Tasty, original crust (but it does need baking, as another commenter suggested). Pie itself, however, is bland with very little pumpkin flavor.
Holding my breath tomorrow that it holds up since I left the gelatin gel too long. Also would have used half the sugar or none at all in the egg whites--way too sweet.
Keep this pie chilled. If you think you need to remove it from the fridge prior to serving, you will end up with runny filling. The gelatin warms to a liquid!