Pumpkin Pie with Graham Cracker Crust
The BEST healthy pumpkin pie recipe! Old fashioned pumpkin chiffon pie with a light, airy filling and a graham cracker crust. You will LOVE this take on pumpkin pie for Thanksgiving!
Equipment
Ingredients
FOR THE CRUST
- 1 ¼ cups finely crushed graham cracker crumbs
- 1 teaspoon ground cinnamon
- ½ cup apple sauce (one individual container)
FOR THE FILLING
- ¼ cup cold water
- 1 envelope unflavored gelatin
- 1 ¼ cups unsweetened pumpkin puree
- 3 eggs yolks and whites divided
- 1 cup sugar divided
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla
Instructions
- For the crust, mix all the ingredients together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes, while you make the filling.
- Make the pumpkin mixture. Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes.
- Combine the pumpkin, egg yolks, ½ cup of sugar, milk, salt, ginger, and ¼ teaspoon of cinnamon in a COLD saucepan, and mix until smooth.
- Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat and transfer to a large mixing bowl to cool.
- Beat the Egg Whites. In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in ½ cup of sugar and the vanilla extract until the mixture is glossy. This will take 7-10 minutes depending on your eggs and mixer.
- Assemble and Chill: Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill at least four hours or overnight. Serve cold.
Notes
Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling.
Spices: If you prefer, you can substitute 1 teaspoon of pumpkin pie spice for the ginger and cinnamon. Both versions are delicious!
Leftovers and Make Ahead: This pie is great made up to one day in advance; it's fine in the fridge uncovered overnight. Leftovers keep well for at least two days in the fridge; sometimes longer.
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Tried this recipe?Let me know how it was!