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 mins
Chilling Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: gingersnap crust, pie, Pumpkin, Thanksgiving
Servings: 8 servings
Calories: 263kcal
Author: MaryAnn Dwyer
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
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.
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.
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