Pumpkin Chiffon Pie

Name: Pumpkin Chiffon Pie
Cuisine: American
Ingredients: 12 graham crackers; 2 Tbsp. sugar; ¼ tsp. kosher salt; 6 Tbsp. unsalted butter, melted, slightly cooled; 1 envelope unflavored gelatin (2½ tsp.); 1 tsp. ground cinnamon; ¼ tsp. ground nutmeg; ¾ (scant) cup plus 2 Tbsp. sugar, divided; ¾ tsp. kosher salt, divided; 3 large egg yolks; ¾ cup whole milk; 1¼ cups unsweetened pumpkin purée (from one 15-oz. can); 3 large egg whites; ¾ cup heavy cream; ¼ cup sour cream

Instructions

This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.

Updated at: Sat, 06 Jun 2026 16:49:16 GMT