Mmmm Tasty Pumpkin Chiffon Pie

Meet the ultimate autumn-inspired dessert: *Mmmm Tasty Pumpkin Chiffon Pie*, a luscious treat that perfectly balances creamy textures and warm spices. This pie features a golden graham cracker crust and a light, airy pumpkin chiffon filling infused with cinnamon, ginger, and nutmeg—flavors that evoke cozy fall vibes. The secret to its feather-light texture lies in whipping the egg whites to stiff peaks before folding them into the pumpkin mixture. Chill to perfection and crown it with a velvety cloud of vanilla-infused whipped cream. Perfect for Thanksgiving gatherings or a simple autumn indulgence, this no-fail recipe is as beautiful as it is delicious. Keywords: pumpkin chiffon pie, autumn dessert, Thanksgiving recipes, whipped cream topping, graham cracker crust.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 1 packet Unflavored gelatin
• 0.25 cup Cold water
• 1 cup Canned pumpkin puree
• 3 units Egg yolks
• 0.5 cup Milk
• 0.75 cup Granulated sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 3 units Egg whites
• 0.25 cup Granulated sugar
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.

Step 3

Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

Step 4

In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to bloom.

Step 5

In a medium saucepan, whisk together the pumpkin puree, egg yolks, milk, 3/4 cup of granulated sugar, cinnamon, ginger, nutmeg, and salt.

Step 6

Cook the mixture over medium heat, stirring continuously, until it just starts to simmer. Remove from heat and stir in the bloomed gelatin until completely dissolved. Set aside and let cool to room temperature.

Step 7

In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue whisking until stiff, glossy peaks form.

Step 8

Gently fold the whipped egg whites into the cooled pumpkin mixture in three additions, being careful not to deflate the mixture.

Step 9

Pour the chiffon filling into the prepared pie crust, spreading it evenly. Refrigerate for at least 4 hours or until firm.

Step 10

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 11

Spread or pipe the whipped cream over the chilled pie before serving. Optionally, garnish with a sprinkle of cinnamon or nutmeg.

Step 12

Slice and enjoy your Mmmm Tasty Pumpkin Chiffon Pie!

Nutrition Facts

Serving size	1338.2 grams (1338.2g)

Amount per serving	% Daily Value*
Calories	3566

Total Fat 190.50g	244%
Saturated Fat 104.60g	523%
Polyunsaturated Fat 2.00g
Cholesterol 995mg	332%
Sodium 2040mg	89%
Total Carbohydrate 412.30g	150%
Dietary Fiber 13.00g	46%
Total Sugars 299.30g
Protein 44.00g	88%

Vitamin D 109IU	543%
Calcium 431mg	33%
Iron 11mg	63%
Potassium 1212mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 5.0%

Carbs: 46.6%