Pumpkin and Ginger Chiffon Pie

Pumpkin and Ginger Chiffon Pie


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.

Jennifer Powell

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

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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