Pumpkin Chiffon Pie: A Light and Elegant Fall Dessert 🍂🥧
If you’re looking for a dessert that combines the rich, spiced flavors of fall with an airy, melt-in-your-mouth texture, this Pumpkin Chiffon Pie is the perfect choice. Featuring a gingersnap crust and a fluffy pumpkin filling with hints of orange zest, this pie is a showstopper for any autumn gathering.
🍴 Ingredients
Crust
- 1 1/2 cups finely ground gingersnaps (30-40 cookies)
- 1/4 cup unsalted butter, melted
- 2 Tbsp granulated sugar
- 1/4 tsp kosher salt
Filling
- 4 large eggs, separated
- 2 Tbsp tap water
- 2 1/2 tsp unflavored gelatin (from 2 envelopes)
- 3/4 cup whole milk
- 2/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 3/4 tsp kosher salt
- 1 (15-oz.) can pumpkin puree
- 1/2 tsp grated orange zest
Topping
- 1 1/2 cups heavy whipping cream
- 2 Tbsp powdered sugar
- 1/4 tsp kosher salt
🥄 Directions
1️⃣ Prepare the Crust
- Preheat oven to 350°F.