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Overhead photo of a whipped cream topped pumpkin chiffon pie
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5 from 4 votes

Pumpkin Chiffon Pie with Gingersnap Crust

This Pumpkin Chiffon Pie with Gingersnap Crust is a holiday season favorite! It's been on our family's holiday dessert table for more years than I can count and it's always a crowd pleaser! And the recipe is super simple and only requires a handful of ingredients!
Prep Time20 minutes
Chilling Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: gingersnap crust, pie, Pumpkin, Thanksgiving
Servings: 8 servings
Calories: 263kcal
Author: MaryAnn Dwyer

Ingredients

Pie Filling

  • 4 tsp. unflavored gelatin, I use the Knox brand
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 30-oz. can pumpkin pie mix, I use Libby's brand
  • 1 large egg, lightly beaten
  • 1 tsp. vanilla extract
  • 1 cup Cool Whip topping, plus more for serving or topping, if desired

Gingersnap Crust

  • 1 1/2 cups crushed gingersnap cookies
  • 4 Tbsp. light brown sugar
  • 6 Tbsp. unsalted butter, melted
  • pinch of salt

Instructions

Pie Filling

  • In a large saucepan, combine gelatin, brown sugar, cinnamon, nutmeg, pumpkin pie mix and egg. Slowly bring to a boil over medium heat, stirring constantly. Remove from the heat and refrigerate until cool, but not yet set, about 2 hours. While the mixture is cooling make your pie crust if making homemade.
  • Remove the pumpkin mixture from the fridge. Add the vanilla extract and fold in the whipped cream. Pour into pie crust. Chill until firm, about 4 hours or overnight. Serve with additional whipped cream on the side or top with whipped cream.

Gingersnap Crust

  • Preheat oven to 350 degrees.
    In a large bowl, combine crushed gingersnap cookies, light brown sugar, melted butter and pinch of salt with a fork until well combined. Pour mixture into a 9-inch pie plate and press the crumbs into the bottom of the pan and up the sides. I like to use the bottom of a glass to make sure the crumbs are packed tightly. Bake for 8 minutes. Remove from oven and let cool completely before adding the pumpkin chiffon mixture.

Notes

As I mentioned above, you will need a can of pumpkin pie mix, not pure pumpkin. I use the Libby's brand.
You can use a regular graham cracker crust if you're not a fan of gingersnaps. Either make a homemade graham cracker crust or you can buy one pre-made from your market. The link to my homemade graham cracker crust is HERE.
 

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 132mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg