Pumpkin and Ginger Chiffon Pie

    Pumpkin and Ginger Chiffon Pie

    (10)
    3saves
    4hr55min


    10 people made this

    About this recipe: A deliciously different pumpkin pie. It's light, airy, sweet, lightly spiced and has a ginger nut biscuit base. Enjoy as a dessert or snack, served with sweetened whipped cream.

    Ingredients
    Makes: 8 

    • 245g pumpkin puree
    • 3 eggs
    • 100g caster sugar
    • 250ml milk
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice or ground cloves
    • 30g unsalted butter
    • 2/3 (11.7g) sachet gelatine granules
    • 4 tablespoons water
    • 100g caster sugar
    • 450g ginger nut biscuits

    Method
    Prep:20min  ›  Cook:5min  ›  Extra time:4hr30min chilling  ›  Ready in:4hr55min 

    1. Line one 23cm quiche dish with whole ginger nut biscuits, breaking as necessary for fitting.
    2. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
    3. Separate the eggs. Combine the egg yolks, 100g sugar, milk, spices and butter. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
    4. Soften gelatine in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
    5. Whip egg whites with the remaining 100g sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared dish and chill until set (about 3 hours). Serve topped with whipped cream.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    by
    16

    I can't stand pumpkin pie. Ok, with this pie, I was sneaking back to the fridge for more. I used a baked pie shell, rather than the cookie crust called for. The pie is wonderfully light and fluffy. Makes other pumpkin pies truly taste like... someone said mud  -  28 Nov 2001  (Review from Allrecipes US | Canada)

    by
    16

    I made this recipe for Thanksgiving and it was SO yummy. My family loved it. It makes ordinary pumpkin pie look like mud. The gingersnap crust adds such a great flavor. THANKS! Will prepare this again!!  -  18 Dec 2000  (Review from Allrecipes US | Canada)

    by
    15

    This is a very different but delicious pumpkin pie. Since I tend to like my pies lighter, I thought it was very good. The ginersnaps really added flavor. The way the pumpkin mixture oozes into the ginger snaps, it reminds me of a very fluffy banana pudding, except that it tastes like pumpkin pie instead of banana. This recipe seems to be especially popular with children. I wound up having to use 2 pie pans for it though. It makes 2 pies or 1 very deep dish pie.  -  30 Nov 2002  (Review from Allrecipes US | Canada)

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