baking · everyday
Pumpkin chiffon pie
A light, mousse-like pumpkin filling set with gelatin and folded with whipped cream in a crisp gingersnap crust.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
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Method
-
1
Press the crumbs and butter into a pie plate and bake 10 minutes at 175°C (350°F). Cool.
-
2
Cook the pumpkin, sugar, yolks, milk, spices and salt over low heat, stirring, until thickened. Stir in the bloomed gelatin to dissolve. Cool until just starting to set.
-
3
Fold in the whipped cream and pile into the crust.
-
4
Chill 4 hours and top with more cream.
