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Pumpkin Chiffon Pie

This Pumpkin Chiffon Pie is the ultimate Thanksgiving dessert! Like a lighter, airier version of a classic pumpkin pie, it's the perfect addition to your holiday table.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings: 8 slices
Calories: 493 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 2 cups vanilla wafer cookie crumbs (I use 60 whole Nilla wafer cookies)
  • 6 tablespoons salted butter, melted and cooled
  • ¼ cup sugar
For the Filling:
  • 4 teaspoons unflavored gelatin
  • ¼ cup Drambuie or water
  • 1 ½ cups canned pumpkin puree (NOT sweetened pumpkin pie filling)
  • ½ cup heavy cream
  • ½ cup sugar
  • 3 egg yolks, lightly beaten
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
For the Meringue:
  • 4 egg whites, at room temperature
  • cream of tartar
  • salt
  • ⅓ cup sugar
For Serving:
  • Whipped Cream
  • Dusting of cinnamon

Instructions

Prepare the Crust:
    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
  3. Bake the shell in the 400-degree oven for 10 minutes, transfer it to a rack, and let cool.
Prepare the Filling:
  1. In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
  2. In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about 1-2 hours).
Prepare the Meringue:
  1. In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
Chill the Pie:
  1. Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
  2. When the pie is chilled and set, slice and serve with whipped cream and a dusting of cinnamon.

Notes

  • Drambuie is a golden-colored liqueur made from Scotch whisky, honey, herbs and spices. It adds a fairly strong flavor to the pie, which is perfect for adults on a holiday. If you're serving the pie to children, or if you prefer to bake without alcohol, substitute an equal amount of water for the Drambuie. It's delicious each way!
  • Use Libby's canned pumpkin puree, which is 100% pure pumpkin -- not pumpkin pie filling from a can.
  • Stir the filling constantly while it cooks. This keeps it nice and smooth -- you don't want to find flecks of scrambled egg yolks in your pie!
  • Use room-temperature egg whites for the meringue. Cold egg whites will not whip up as well.
  • Carefully fold the meringue into the pie filling, making sure that you don't stir the air out of the egg whites. You want to maintain that light, fluffy texture!
  • You may have more filling than will fit in the crust. Refrigerate any extra filling -- it will set up and be a delicious pumpkin chiffon mousse to eat with a spoon or scoop with cookies. The chef's treat!
  • Garnish the chilled pie with whipped cream or bourbon whipped cream for a truly decadent touch!

Nutrition Information

Serving 1slice Calories 493kcal (25%) Carbohydrates 65g (22%) Protein 7g (14%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 117mg (39%) Sodium 369mg (15%) Potassium 175mg (5%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 7728IU (155%) Vitamin C 2mg (2%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 493

% Daily Value*

Serving 1slice
Calories 493kcal 25%
Carbohydrates 65g 22%
Protein 7g 14%
Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 117mg 39%
Sodium 369mg 15%
Potassium 175mg 4%
Fiber 2g 8%
Sugar 43g 86%
Vitamin A 7728IU 155%
Vitamin C 2mg 2%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.