Pumpkin Chiffon Pie with Biscoff Crust
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Pumpkin Chiffon Pie with Biscoff Crust
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If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It's fluffier than a typical pumpkin pie, and the cookie crust spoon licking good. This recipe is one you'll want to serve for the Holidays or any day!
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Ingredients
Biscoff crust:
- 2 cups ground biscoff cookies crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons salted butter melted
- 1 teaspoon vanilla extract
Filling:
- 1 envelope of unflavored gelatin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cups granulated sugar divided
- 1 oz can pumpkin puree
- 3 egg yolks
- ½ cup whole milk
- 3 egg whites
- ¼ teaspoon cream of tartar
Instructions
Biscoff crust:
- Using a hand mixer, combine all ingredients in a bowl and mix well.
- Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
- Bake crust in an oven preheated to 325℉ for 10 minutes.
- Remove from oven and let cool completely before filling.
Filling:
- In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
- In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
- Over medium high heat bring mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temprature.
- In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
- Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
- Take about ¼ of your eggwhite mixture and gently fold it into your cooled pumpkin mixture.
- Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
- Pour mixture into your cooled pie shell and chill in the fridge, at least 2 hours, or overnight before serving.
- Serve with whipped cream and enjoy!
Nutrition Information
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Calories
509kcal
(25%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
97mg
(32%)
Sodium
450mg
(19%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
456IU
(9%)
Vitamin C
0.02mg
(0%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 450mg | 19% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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