Pumpkin Chiffon Pie
The light and airy version of classic pumpkin pie. This recipe has been a Thanksgiving staple in our family for as long as I can remember.
Servings: 8
Calories: 405kcal
Ingredients
Crust
- 18 Graham Crackers
- 2 Tbsp Sugar
- 1/4 tsp Salt
- 1 Stick Butter Melted
Filling
- 2 Eggs yolks (beaten slightly)
- 6 Tbsp Pasteurized egg whites
- 1 Cup Sugar, separated
- 1/2 15 ounce can 100% Pumpkin
- 1/2 tsp Salt
- 1/2 Cup Evaporated Milk
- 2 tsp Pumpkin Pie Spice
- 1 Envelope Unflavored Gelatin
- Whipped Topping
Instructions
Crust
- Preheat Oven to 325 degrees
- Pulse graham crackers in a food processor or blender until they’re broken down into fine crumbs (you should have about 3 cups).
- Add sugar and salt, and pulse to combine.
- Add butter and pulse until the mixture looks like wet sand.
- Pour the mixture into a pie pan.
- Using a measuring cup or the bottom of a glass, press the crumbs to the bottom and up the sides of the pan.
- Bake for 20 minutes.
Filling
- In a medium sauce pan- stir together egg yolks, 1/2 cup of sugar, pumpkin, salt, evaporated milk, and pumpkin pie spice.
- Soak gelatin in 1/4 cup of water until dissolved (just a few seconds) and stir in pumpkin mixture.
- Cook until the mixture thickens (it will bubble a little, be sure to stir frequently).
- Let the mixture cool.
- Use hand-held or stand mixer to beat egg whites until soft peak stage.
- Slowly add 1/2 cup of sugar while still beating egg whites.
- Continue beating until very stiff peaks.
- Fold into cooled mixture.
- Pour filling into graham cracker crust.
- Cover and chill overnight (or at least for 4 hours).
- Top with whipped topping before serving.
Notes
The original recipe calls for 2 eggs separated- the egg whites in this recipe are not cooked, so to make this safe to eat, I’ve updated this recipe to include using pasteurized egg whites instead.