Pumpkin Chiffon Pie with Sweet Walnut Crust

By Yankee Magazine

Oct 21 2003


With its sweet walnut crust, this Pumpkin Chiffon Pie is the star of the dessert table and sure to get called back for a repeat performance.

Watch the Video: The Yankee Kitchen: Pumpkin Chiffon Pie


8 servings

For the Piecrust:


1 cup walnuts
1 cup graham-cracker crumbs
1/4 cup firmly packed light-brown sugar
5 tablespoons salted butter, melted


Preheat oven to 350°. Set a rack to the second-to-bottom position.

Grind walnuts coarsely in a food processor. Add graham crumbs and sugar; then pulse to blend while drizzling in melted butter. Press into a 9-inch pie plate.

Bake 10—15 minutes. Set aside to cool. Piecrust can be made up to 3 weeks in advance and frozen.

For the Filling:


1 tablespoon whiskey or brandy
1/4 cup milk
1 package powdered gelatin
2/3 cup firmly packed light-brown sugar
4 large eggs
1 cup pumpkin purée, fresh or canned (not pumpkin-pie filling), such as One-Pie brand
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon table salt
11/2 cups heavy cream
Walnut halves


In a heavy-bottomed 2-quart pot, whisk whiskey or brandy, milk, and gelatin together over low heat, continuously until gelatin is completely dissolved, 2—3 minutes. Whisk in brown sugar, then eggs one at a time; continue whisking over low heat (don’t let it come to a boil) as you add pumpkin, spices, and salt. Cook 5—7 minutes, until custard is smooth and steaming.

Turn off heat and transfer custard to a large ceramic bowl to cool at room temperature. Don’t refrigerate, because you don’t want the custard to firm up.

In a separate bowl, whip cream to stiff peaks. When custard has cooled to room temperature (about 45 minutes), fold cream in gently. Fold filling into cooled pie shell; chill at least 2 hours.

Garnish with walnut halves.