How to Make Pumpkin Chiffon Pie

The Naptime Chef, Kelsey Banfield, shows how to make a yummy pumpkin pie with gingersnap crust.


-Hi. I'm Kelsey Banfield, the Naptime Chef. One of my favorite ingredients for fall is pumpkin. Today I'm going to show you how to make a delicious Pumpkin Chiffon Pie. The pie starts with a gingersnap crust. All I did here was mixed crushed gingersnap cookies with melted unsalted butter. Then I just press the moisten crumbs evenly into a 9 inch pie plate. To let the crust set up, you want to freeze it for at least 2 hours. To make the filling, you're going to add the gelatin to the bowl with the apple cider and set it aside. While that is working their way, we're going to make the rest of the filling. In a large sauce pan over a medium heat, you'll combine the brown sugar, pumpkin pie spice, kosher salt, milk, egg yolks and pumpkin. Whisk this mixture continuously over medium heat for about 10 minutes. After the 10 minutes, remove the mixture from the heat and whisk in the gelatin until it is completely dissolve. Pour this into a large bowl and let it cool for about 15 minutes then refrigerate for 1 hour. Using an electric mixer, beat the egg whites and confectioner sugar until they form stiff piece. Stir a quarter of the egg whites and [unk] chill the pumpkin mixture. Then use a spatula to gently fold in the remaining egg whites just until white streaks are no longer visible. Pour the pie filling into the frozen crust and refrigerate for at least 4 hours until the filling is set. Once the filling is set, just top the pie with some freshly whipped cream Slice and serve.

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