Pumpkin Ginger Chiffon Pie

Slice of pumpkin pie

Is pumpkin pie a must for the family feast? Do you love pumpkin pie but want to do something a bit different this time around? Well…

This pumpkin chiffon pie boasts a light and airy filling, a graham cracker crust, and a crystallized ginger garnish that make this one very different and delicious pumpkin pie!

Yield: 8 servings


1 cup graham cracker crumbs (Nabisco Honey Made work best)
3/4 cup finely chopped fresh pecans
1/4 cup (packed) light brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

1 envelope unflavored gelatin (1/4-ounce)
2 tablespoons bourbon
1-1/4 cups canned pure pumpkin (not pumpkin pie mix!)
3/4 cup whole milk
2/3 cup (packed) light brown sugar
4 large egg yolks
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cups chilled whipping cream

3/4 cups chilled whipping cream, divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1-1/2 tablespoons diced crystallized ginger (ginger candy)

Additional Information:
Prior to combining the filing, add ice and water to a large bowl. This will serve as a quick ice bath for the filing mixture so be sure this bowl is larger than the mixing bowl you are using for the filling.


For crust:
1. Preheat oven to 350°F.
2. Butter 9-inch-diameter glass pie dish. Stir first 4 ingredients in medium bowl to blend. Add butter and mix until crumbs are moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake crust until golden brown, about 10 minutes. Cool, then chill.

For filling:
1. Sprinkle the gelatin over bourbon in small bowl. Set this mixure aside until gelatin softens, about 5 minutes.

2. Meanwhile, whisk pumpkin and remaining filling ingredients in a heavy medium saucepan. Stir over medium-low heat until the mixture thickens slightly and registers 160°F on candy thermometer. This should take about 8 minutes.

3. Remove from heat. Pour into large metal bowl. Immediately add softened gelatin and stir until gelatin melts. Set pumpkin mixture over another large bowl of ice water and stir until mixture is cold to touch but not set, about 5 minutes.

4. Whip 3/4 cup cream in medium bowl until soft peaks form. Using a rubber spatula, carefully fold whipped cream into pumpkin mixture.
Pour filling into baked and chilled graham cracker crust.

5. Chill until set, at least 3 hours or overnight.

For topping:
Using an electric mixer, beat the remaining 3/4 cup cream, powdered sugar, and vanilla in medium bowl until medium-firm peaks form. Transfer whipped cream to pastry bag, fitted with large star tip, and pipe whipped cream rosettes around the edge of pie. Alternately, spread whipped cream decoratively over pie. Sprinkle whipped cream with candied ginger.

Can be made 6 hours ahead. Keep refrigerated.

Enjoy and wishes for a very happy Holiday Season!!

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