Chiffon Pumpkin Pie
285 mins (prep 45, cooking 240)
14 ingredients
8 servings
This is an amazingly delicious alternative to the standard "back of the can" pumpkin pie. It is lighter, and the gingersnap crust really sets it apart. I never have any of this leftover on Thanksgiving, unless I purposefully hide some for myself the night before ;)This pie needs to be refrigerated for a few hours in order to set, so it is best to make it the morning of the day you want to serve it, or the day before. Wait until just prior to serving to top with the whipped cream.This recipe makes a lot of filling, so it is best to use a deep-dish pie plate.I believe this recipe was originally published in the Boston Globe.

Categories:  holiday , north-american , pies-and-tarts , dessert ,
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Serving Size (89.81 g)
Servings 8
Amount per Serving
Calories 354.4 Calories from Fat 183.42
% Daily Value *
Total Fat 20.38g 250.81%
Saturated Fat 12.78g 511.25%
Trans Fat 0.36g %
Cholesterol 69.54mg 185.44%
Sodium 272.84mg 90.95%
Total Carbohydrate 36.52g 97.39%
Dietary Fiber 0.17 g 5.52%
Sugars 36.08 g %
Protein 4.06g 64.99%
Vitamin A 726.04IU% Vitamin C 0.62mg%
Calcium 126.97mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely crushed gingersnaps, ground ginger, ground nutmeg, ground ginger, pumpkin puree, crushed gingersnaps