Recipes and Cooking Brown Sugar Gingersnap Pumpkin Chiffon Pie 5.0 (2) 2 Reviews This pumpkin pie recipe goes beyond the basic to include the additional complementary flavor of ginger both in gingersnap and dried spice form. By Kate McDermott Kate McDermott Website Kate McDermott is a writer, recipe developer, and best-selling author of four cookbooks, including "Art of the Pie" and "Pie Camp." Often called the "Pie Whisperer," Kate is one of the most sought-after experts when it comes to baking pies year-round. Her expertise and skill have been featured in global and national publications, including Better Homes & Gardens, The New York Times, Oprah, Seattle Magazine, and the Los Angeles Tribune, among others. She has also collaborated with brands like Le Creuset and Sur La Table. Through online workshops, Kate teaches the fine craft of artisan pie. This has been the result of a long journey experimenting with different kinds of doughs and techniques from her very own kitchen. She has taught over 4,000 people to make homemade pie across the country and in Europe. Kate is a James Beard Award finalist. She attended Santa Barbara City College, obtaining a degree in Music, and studied Voice in the Manhattan School of Music. She also enrolled in Santa Clara University for Humanities and Music. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 30 mins Total Time: 4 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 ½ cup gingersnap, graham cracker, vanilla, or chocolate wafer cookie crumbs 3 tablespoon plus 1/3 cup granulated sugar 1 teaspoon ground cinnamon, ginger, or cardamom (optional) 6 tablespoon butter, melted ¾ cup packed brown sugar 2 ½ teaspoon unflavored gelatin 1 teaspoon ground cinnamon, plus more for dusting ¼ teaspoon freshly ground nutmeg, plus more for dusting 1 teaspoon ground ginger Pinch ground cloves 3 eggs, separated ¾ cup half-and-half, milk, or canned unsweetened coconut milk 1 tablespoon orange liqueur, rum, or bourbon (optional) 1 ¼ cup canned pumpkin 1 cup heavy cream, chilled 2 tablespoon powdered sugar, sifted Directions For crumb crust: Preheat oven to 350°F. In a medium bowl combine cookie crumbs, the 3 Tbsp. granulated sugar, and 1 tsp. cinnamon (if using). Add melted butter; distribute well. Turn the mixture out into a 9-inch pie plate and evenly spread it over the bottom and up the sides. Using your fingers, the back of a measuring cup, or the rounded side of a coffee mug, press crumbs in firmly, trying to keep crust depth even on the sides and the bottom. Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool. Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together. In a bowl mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to combine. Let stand a few minutes. Heat mixture in pan over medium and stir in a figure-eight pattern until mixture comes to a boil. Remove from heat; stir in the pumpkin. Transfer mixture to a bowl. Refrigerate 1 hour. In a stand mixer or in a bowl with a hand mixer, beat egg whites until soft peaks form (tips curl). Sprinkle the remaining 1/3 cup granulated sugar over egg whites, continuing to beat until stiff peaks form (tips stand straight). Lightly fold beaten egg whites into chilled pumpkin mixture; don't overmix. (You may see some streaks but try to get it as homogeneous-looking as possible.) Spoon pumpkin mixture into crust. Chill 3 to 4 hours or overnight. For whipped cream: Chill a medium bowl and mixer beaters in the freezer. Beat heavy cream on low 1 minute. Increase speed to medium; beat 1 more minute. Increase speed to high and add powdered sugar, 1 Tbsp. at a time. Continue whipping 2 to 3 minutes until soft peaks form. Spoon or pipe onto pie. If you like, sprinkle with additional cinnamon and/or nutmeg. Serves 8. Tips Not a fan of ginger? Substitute graham crackers, chocolate, or vanilla wafers for gingersnaps.Swap pureed sweet potato for pumpkin, if you like.Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.For whipped cream: Out of powdered sugar? Substitute ¼ cup granulated sugar well mixed with ½ teaspoon cornstarch."I like to do a figure-eight pattern rather than around in a circle so that everything gets stirred evenly, plus that's how my grandmother did it." KM"FYI: To rain in sugar is how my grandmother described it." KM Tips Use pasteurized eggs if serving to those with compromised immune systems. Rate it Print Nutrition Facts (per serving) 537 Calories 27g Fat 68g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 537 % Daily Value * Total Fat 27g 35% Saturated Fat 16g 80% Cholesterol 134mg 45% Sodium 467mg 20% Total Carbohydrate 68g 25% Total Sugars 45g Protein 8g Vitamin C 2mg 10% Calcium 116mg 9% Iron 3.4mg 19% Potassium 321mg 7% Fatty acids, total trans 1g Folate, total 46.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.