Pumpkin Chiffon Pie (Easy No-Bake)

Made in a pinch

“Pumpkin Chiffon Pie is a tasty and unique twist on your grandmother’s traditional pumpkin pie recipe. It is lighter and airer with a divine, silky smooth flavor that’s irresistible!"

MADE IN A PINCH

Gingersnap Crust – gingersnap cookies,  – butter, melted Pie Filling – sugar – unflavored gelatin – cinnamon – allspice – salt – ginger – nutmeg – milk – egg yolks – canned pumpkin Topping – whipping cream – sugar – Toasted pecans

Ingredients

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1. Mix ingredients and press into a pie plate, chill one hour or until firm.

Crust

1. In a saucepan combine sugar, gelatin, cinnamon, allspice, salt, ginger, nutmeg, and milk.

Filling

2. Cook over medium heat until gelatin dissolves.

Filling

3. Beat egg yolks slightly and slowly stir in some of the mixture then put all in saucepan.

Filling

4. Stir in pumpkin, bring to a gentle boil, reduce heat and simmer for 2 minutes.

Filling

5. Transfer to a large bowl, cover, and chill for 30 minutes.

Filling

1. Beat whipping cream and sugar until stiff peaks form then fold into pumpkin mixture.

Topping

2. Fill crust and chill for 4 hours.

Topping

3. Serve with whipped cream and toasted pecans.

Topping

Visit Made in A Pinch for more notes and tips for making the BEST Pumpkin Chiffon Pie!

Enjoy!

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