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Ina Garten Pumpkin Chiffon Pie

Ina Garten Pumpkin Chiffon Pie - recipe card
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A silky, airy pumpkin chiffon pie with a cloud-like texture and warm spice flavor, set in a buttery graham cracker crust. The filling is lightened with whipped cream and egg whites for a melt-in-your-mouth finish.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the filling:
  • 1 tbsp unflavored gelatin (about 1 packet)
  • 1/4 cup cold water
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 large egg yolks
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar (for egg whites)
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • For garnish (optional):
  • 1/2 cup heavy whipping cream, cold
  • 1 tbsp powdered sugar
  • 1/4 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). In a medium bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until fragrant and just set. Cool completely on a wire rack.
  2. In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom. Set aside.
  3. In a medium saucepan, whisk together pumpkin puree, 1/2 cup sugar, salt, cinnamon, ginger, nutmeg, and cloves. Whisk in egg yolks and milk until smooth. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens and coats the back of the spatula (about 5-7 minutes); do not let it boil. Remove from heat and stir in the bloomed gelatin until dissolved, then stir in vanilla. Transfer to a large bowl and let cool to room temperature, stirring occasionally to prevent a skin from forming.
  4. In a clean bowl with an electric mixer, beat egg whites on medium speed until frothy. Gradually add 1/4 cup sugar and beat on high speed until stiff, glossy peaks form. Set aside.
  5. In another bowl, beat 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Set aside.
  6. Fold one-third of the egg white mixture into the cooled pumpkin mixture to lighten it, then gently fold in the remaining egg whites and the whipped cream until no streaks remain. Pour filling into the cooled crust and smooth the top.
  7. Refrigerate for at least 4 hours, preferably overnight, until set.
  8. For garnish, beat 1/2 cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Dollop over pie and dust with cinnamon, if desired.

Notes

Store pie covered in the refrigerator for up to 3 days. Freeze without garnish for up to 1 month; thaw overnight in the refrigerator before serving. Do not reheat.

Nutrition

Keywords: pumpkin chiffon pie, pumpkin pie recipe, chiffon pie, Thanksgiving dessert, pumpkin dessert, graham cracker crust, whipped cream pie, holiday pie, easy pumpkin pie, light pumpkin pie

Find it online: https://inagartencooks.com/ina-garten-pumpkin-chiffon-pie/