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Gallery Pumpkin Chiffon Pie Recipe Summary Servings: 6

Ingredients FOR THE CRUST 32 gingersnaps, coarsely broken 1/4 cup granulated sugar 1/4 teaspoon coarse salt 4 tablespoons plus 2 teaspoons unsalted butter, melted FOR THE FILLING 1 envelope unflavored gelatin (1 scant tablespoon) 1/4 cup cold water 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook’s Note below) 3 large eggs, separated 3/4 cup granulated sugar 1/2 cup whole milk 1/4 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg FOR THE GARNISH 1/4 small sugar pumpkin, peeled 1 cup water 1 1/2 cups packed light-brown sugar 2 cinnamon sticks 1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

Cook’s Notes If you’d like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.

Gallery Pumpkin Chiffon Pie

Recipe Summary Servings: 6

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 32 gingersnaps, coarsely broken 1/4 cup granulated sugar 1/4 teaspoon coarse salt 4 tablespoons plus 2 teaspoons unsalted butter, melted

  • 1 envelope unflavored gelatin (1 scant tablespoon) 1/4 cup cold water 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook’s Note below) 3 large eggs, separated 3/4 cup granulated sugar 1/2 cup whole milk 1/4 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg

  • 1/4 small sugar pumpkin, peeled 1 cup water 1 1/2 cups packed light-brown sugar 2 cinnamon sticks 1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

Directions

Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)

Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.

Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.

Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).

Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.

Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

Cook’s Notes If you’d like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.

Cook’s Notes

If you’d like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.

Reviews (3)

 Add Rating & Review     112 Ratings   5 star values:        24    4 star values:        40    3 star values:        30    2 star values:        16    1 star values:        2

Reviews (3)

Add Rating & Review     112 Ratings   5 star values:        24    4 star values:        40    3 star values:        30    2 star values:        16    1 star values:        2

Add Rating & Review

112 Ratings 5 star values: 24 4 star values: 40 3 star values: 30 2 star values: 16 1 star values: 2

112 Ratings 5 star values: 24 4 star values: 40 3 star values: 30 2 star values: 16 1 star values: 2

112 Ratings 5 star values: 24 4 star values: 40 3 star values: 30 2 star values: 16 1 star values: 2

  • 5 star values: 24 4 star values: 40 3 star values: 30 2 star values: 16 1 star values: 2

    Martha Stewart Member     Rating: 3 stars       11/23/2017   Over all great recipe... but for the life of me i can not understand why it would read in ingredients "4 tablespoons plus 2 teaspoons unsalted butter, melted" since the recipe mentions butter once, it should read 6 tablespoons of melted butter..... very unclear.  

Martha Stewart Member     Rating: Unrated       11/27/2014   I made this pie and it is the BEST pumpkin pie I have ever tasted! My whole family loved it!  

Martha Stewart Member     Rating: Unrated       10/07/2011   hmm I'm planning on making this tonight BUT the "32" for the amount of ginger snaps is unhelpful because I'm using Gluten Free gingersnaps and they seem slightly smaller than normal. Clarification would be greatly appreciated :)

    Martha Stewart Member

    Rating: 3 stars 11/23/2017

Over all great recipe… but for the life of me i can not understand why it would read in ingredients “4 tablespoons plus 2 teaspoons unsalted butter, melted” since the recipe mentions butter once, it should read 6 tablespoons of melted butter….. very unclear.

Rating: 3 stars

Rating: Unrated 11/27/2014

I made this pie and it is the BEST pumpkin pie I have ever tasted! My whole family loved it!

Rating: Unrated

Rating: Unrated 10/07/2011

hmm I’m planning on making this tonight BUT the “32” for the amount of ginger snaps is unhelpful because I’m using Gluten Free gingersnaps and they seem slightly smaller than normal. Clarification would be greatly appreciated :)

All Reviews for Pumpkin Chiffon Pie

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All Reviews for Pumpkin Chiffon Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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