Best 11 Pumpkin Chiffon Pie With Gingersnap Pecan Crust Recipes

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In the realm of desserts, few can resist the allure of a perfectly crafted pumpkin chiffon pie, its airy and delicate texture harmonizing seamlessly with the rich, velvety filling. When paired with a gingersnap pecan crust, this classic dessert transforms into a symphony of flavors and textures, offering a delightful interplay of sweetness, spice, and crunch. For those seeking a truly exceptional culinary experience, embarking on a journey to discover the best recipe for pumpkin chiffon pie with gingersnap pecan crust is an absolute must. This article will guide you through the intricacies of creating this delectable masterpiece, providing insights into the crucial ingredients, essential techniques, and expert tips that will elevate your pie-making skills to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST



Pumpkin Chiffon Pie With Gingersnap Crust image

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

Provided by Ppaperdoll

Categories     Pie

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

Steps:

  • For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
  • For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
  • In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
  • Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
  • Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
  • Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
  • Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

One 9-inch prepared graham cracker pie crust
1 packet unflavored gelatin
One 15-ounce can pure pumpkin puree
¾ cup whole milk
½ cup sugar
2 large egg yolks
1 teaspoon pumpkin pie spice
Pinch fine salt
1¼ cups cold heavy cream
Brittle:
2 cups sugar
1 cup toasted pecan halves, broken into peanut-size pieces
1 teaspoon kosher salt

Steps:

  • 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
  • 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
  • 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
  • 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
  • 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
  • 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
  • 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST



Pumpkin Chiffon Pie with Gingersnap Pecan Crust image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Thanksgiving     Pecan     Brandy     Pumpkin     Gourmet     Kidney Friendly     Peanut Free

Yield One 9 inch pie

Number Of Ingredients 20

For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.

Steps:

  • Make Crust:
  • In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
  • Make filling:
  • In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
  • In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
  • Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
  • Top each serving with whipped cream and garnish with nuts.

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 12

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup fat-free milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Additional whipped topping, optional

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

DAD'S PUMPKIN CHIFFON PIE



Dad's Pumpkin Chiffon Pie image

Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.

Provided by Jennifer Powell

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 10

Number Of Ingredients 11

1 cup pumpkin puree
3 eggs
½ cup white sugar
1 cup milk
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
¼ cup water
½ cup white sugar
1 (16 ounce) package gingersnap cookies

Steps:

  • Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  • In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  • Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  • Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  • Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Provided by Carla A. Lightsey, Houston, Texas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 12

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Mix the gelatin and water in a small bowl, and set aside.
  • In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  • In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  • In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g

MAPLE-PECAN-PUMPKIN CHIFFON PIE



Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (9 1/2 inch) graham cracker crust
3 tablespoons Amaretto
1 tablespoon water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup cold whipping cream
2 large egg whites, at room temperature
1 tablespoon sugar
1/2 cup chopped pecans
pecan halves
whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST



Pumpkin Chiffon Pie With Ginger-Nut Crust image

Provided by Marian Burros

Categories     dinner, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 16

1 2/3 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
1 cup canned pumpkin
4 eggs, separated
1 cup sugar
1 cup milk
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons butter
1 envelope unflavored gelatin
1/4 cup cold water
Whipped cream for topping

Steps:

  • Mix all ingredients just until they are bound together.
  • Press into bottom and sides of 9-inch pie plate.
  • Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
  • Soften gelatin in water, and stir into pumpkin mixture. Chill.
  • When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
  • Serve topped with whipped cream.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 54 milligrams, Sugar 31 grams, TransFat 0 grams

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST



Pumpkin Chiffon Mousse with Gingersnap Crust image

Categories     Egg     Dessert     Bake     Freeze/Chill     Thanksgiving     Pumpkin     Fall     Chill     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 18

For crust
20 (2-inch) gingersnap cookies, finely ground
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed light brown sugar
2 1/4 cups solid-pack canned pumpkin
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups chilled heavy cream
Garnish: chopped crystallized ginger and whipped cream
Special Equipment
a 9 1/2-inch (24-cm) springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
  • Make filling:
  • Sprinkle gelatin over bourbon in a small bowl and let soften.
  • Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
  • Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
  • Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
  • Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
  • Before serving, run a thin knife around edge of pan and remove side.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

This creamy pumpkin chiffon pie is great for any holiday feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 13

1/4 cup packed brown sugar
1 package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2 pasteurized eggs, separated
1/3 cup milk
1 package (6 oz) ready-to-use graham cracker pie crust
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
3/4 cup whipping cream

Steps:

  • In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1 cup cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

Nutrition Facts :

Tips:

  • To achieve a smooth and lump-free filling, whisk the egg yolks and sugar together until thick and pale yellow. Temper the egg yolks by slowly whisking in the hot milk mixture.
  • To prevent the pie crust from becoming soggy, pre-bake it for 10-12 minutes before filling it.
  • For a flaky crust, use a combination of butter and shortening. Be sure to keep the ingredients cold until you are ready to use them.
  • To evenly distribute the gingersnap crumbs in the crust, use a food processor to grind them into a fine powder.
  • To achieve a smooth and silky filling, strain the pumpkin mixture through a fine-mesh sieve before pouring it into the pie crust.
  • To prevent the pie from cracking, allow it to cool completely before serving.

Conclusion:

With its creamy, velvety filling, delicate gingersnap-pecan crust, and warm spices, this pumpkin chiffon pie is a true autumnal delight. Perfect for Thanksgiving or any other fall gathering, this pie is sure to be a hit with everyone who tries it. With the combination of classic pumpkin pie flavors and a unique gingersnap-pecan crust, this recipe offers a delightful twist on a traditional dessert. The pumpkin chiffon filling is light and airy, while the gingersnap-pecan crust adds a delicious crunch and a hint of spice. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and sure to impress your friends and family. So gather your ingredients, preheat your oven, and get ready to bake this delicious pumpkin chiffon pie with gingersnap-pecan crust!

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