Pumpkin Chiffon Pies

This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

  • Servings: 6
Pumpkin Chiffon Pies

Source: Martha Stewart Living, October 2007



  • 32 gingersnaps, coarsely broken
  • 1/4 cup granulated sugar
  • 1/4 teaspoon coarse salt
  • 4 tablespoons plus 2 teaspoons unsalted butter, melted


  • 1 envelope unflavored gelatin (1 scant tablespoon)
  • 1/4 cup cold water
  • 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
  • 3 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg


  • 1/4 small sugar pumpkin, peeled
  • 1 cup water
  • 1 1/2 cups packed light-brown sugar
  • 2 cinnamon sticks
  • 1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick


  1. Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)

  2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.

  3. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.

  4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).

  5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.

Cook's Notes

If you'd like to make fresh pumpkin puree, place the halved, seeded sugar pumpkin remaining from the garnish on a rimmed baking sheet, cut sides down. Roast in a 400-degree oven until soft, about fifty minutes. Scoop flesh from skin, and puree until smooth.


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