Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

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billy haze


Served this last Thanksgiving and it was quite a hit.

just a note- to toast the pecans,all ya have to do is preheat oven to 375 degrees.Place the pecans on a baking sheet and toast for about 5-6 minutes, till golden,don't let them burn. Let em cool ,you can store them in an airtight container for about 2 weeks


★★★★★ 1 vote

1-10 inch pie, serves about 8
1 Hr 15 Min



  • 1
    12-ounce box of vanilla wafers
  • 1/2 c
    finely chopped pecans
  • 1 stick
    unsalted butter,melted
  • 1 1/2 c
  • 2 c
    mashed cooked pumpkin
  • 3/4 c
    light brown sugar, firmly packed
  • 3 large
    egg yolks,reserve the whites
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    of nutmeg
  • pinch
  • pinch
    ground ginger
  • 1
    envelope of unflavored gelatin
  • 1 tsp
    pure vanilla extract
  • 3 large
    egg whites
  • 3/4 c
    granulated sugar
  • 1 c
    heavy cream
  • 2 Tbsp
    bourbon (optional)
  • 1/2 lb
    toasted pecans ,garnish

How to Make Pumpkin Chiffon Pie


  1. Preheat oven to 400 degrees.

    In a food processor,combine the vanilla wafers and chopped pecans.Process until the mixture resembles course crumbs. With the machine running,add the melted butter and process until blended.
  2. Press the mixture into the bottom and up the sides of a 10 inch Deep Dish pie pan and bake until golden,about 10 to 12 minutes
  3. In a large saucepan,combine the eggnog,pumpkin,brown sugar,egg yolks,cinnamon,nutmeg,salt,and ginger and mix well.Place the pan over medium heat and cook for 10 minutes,stirring constantly.
    Remove from the heat and sprinkle the gelatin over the mixture.
    Whisk until the gelatin dissolves,then stir in the vanilla extract.Cover and refrigerate for 1 hour
  4. Beat the egg whites with an electric mixer in a medium size mixing bowl until soft peaks form
    (Tip-make sure there are no bits of egg yolk in the egg whites, this restricts the egg whites from peaking properly)
    Gradually add 1/4 cup of the granualted sugar and continue to beat until the peaks are stiff.

    Fold the egg whites into the pumpkin mixture.
    Spread evenly over the pie crust and refrigerate for about 2 hours.
  5. With the electric mixer,beat the heavy cream with the remaining 1/2 cup sugar until medium peaks form.
    Stir in the bourbon.if used
    Spread the whipped cream evenly over the top of the pie.
    Garnish with the toasted pecan halves

Printable Recipe Card

About Pumpkin Chiffon Pie

Course/Dish: Pies
Other Tag: For Kids

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