Recipes and Cooking Pumpkin Chiffon Pie 4.2 (30) 1 Review A gingersnap crust adds double the fall flavor to this festive pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Robert Jacobs Prep Time: 30 mins Chill Time: 5 hrs Total Time: 5 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients Gingersnap Crust (recipe below) ½ cup sugar 2 envelopes unflavored gelatin ½ teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¾ cup milk 2 egg yolks 1 cup canned pumpkin 1 cup whipping cream 2 tablespoon sugar Whipped cream (optional) Chopped toasted pecans (optional) Directions Prepare Gingersnap Crust; set aside. For filling: In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or until mixture mounds when spooned, stirring occasionally. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar with chilled beaters of electric mixer on medium speed until soft peaks form. Fold into pumpkin mixture. Transfer filling to crust. Cover and chill about 4 hours or until set. If desired, garnish with whipped cream and pecans. Makes 8 servings. Gingersnap Crust: Lightly coat 9-inch pie plate with nonstick cooking spray. In medium bowl, combine 1-1/4 cups finely crushed gingersnaps and 1/3 cup melted butter; toss gently to combine. Press onto bottom and side of prepared pie plate. Cover and chill about 1 hour or until firm. Rate it Print Nutrition Facts (per serving) 349 Calories 23g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 349 % Daily Value * Total Fat 23g 29% Cholesterol 118mg 39% Sodium 299mg 13% Total Carbohydrate 33g 12% Protein 5g *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.