Description
A light and airy pumpkin pie with a delicate chiffon texture.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- 1 1/2 cups pumpkin puree
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs, separated
- 1/4 cup milk
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into pie plate.
- Bake for 8-10 minutes. Cool.
- Combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Whisk egg yolks and milk. Add to pumpkin mixture.
- Soften gelatin in cold water.
- Heat pumpkin mixture over medium heat until warm.
- Stir in gelatin until dissolved. Cool slightly.
- Beat egg whites until stiff peaks form.
- Fold into pumpkin mixture.
- Whip heavy cream until soft peaks form.
- Fold into pumpkin mixture.
- Pour into crust.
- Refrigerate for at least 4 hours.
Notes
- For a smoother texture, use a fine-mesh sieve to strain the pumpkin puree.
- Adjust spices to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg