Ingredients for Chiffon Pumpkin Pie
- 1 ½ cups gingersnap cookies, finely crushed
- 1 ½ cups granulated sugar
- Ground Ginger
- ⅓ cup (6 tablespoons) unsalted butter, melted
- Unflavored Gelatin
- Brown Sugar
- ½ teaspoon salt
- Ground Nutmeg
- Cinnamon
- Milk
- 4 large eggs
- Rum
- 1 (15-ounce) can pumpkin puree
- Heavy Cream
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How to Make Chiffon Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Prepare the gingersnap crust: In a food processor, pulse gingersnaps until finely ground. Add melted butter and pulse until combined. Press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add to the pumpkin mixture, mixing until just combined. Do not overmix.
- Gently fold in whipped cream until just combined.
- Pour filling into the prepared crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The center might still jiggle slightly.
- Let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set.
- Before serving, top with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
158g
Fat
73g
Carbs
25g
