Pumpkin Chiffon Pie

Pumpkin chiffon pie is a healthy, light pumpkin pie recipe with graham cracker crust. It is NO BAKE and absolutely delicious!

Crust:

First, combine the crust ingredients and press the crust into a pie plate. Let the crust chill while you make the filling.

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Gelatin:

Stir the unflavored gelatin into water to soften while you prep the rest of the filling.

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Filling:

Combine the egg yolks, pumpkin, sugar, milk, and spices in a small saucepan over medium heat.

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Filling 2.0:

When the mixture has thickened, add the gelatin mixture and set the pumpkin filling aside to cool.

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Then:

Beat the egg whites with sugar until stiff and glossy. This will take about 7 minutes.

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Fold it in (lol)

Gently stir the egg whites into the pumpkin mixture, stirring as little as possible to keep everything fluffy.

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Assemble!

Scoop the filling into the pie crust, and chill the pie for at least 4 hours; preferably overnight.

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Happy, happy Thanksgiving!