Pumpkin Chiffon Pie with Sweet Walnut Crust

4.42 avg. rating (87% score) - 12 votes

Pumpkin Chiffon Pie with Sweet Walnut Crust

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

Total Time: 35
Yield: 8 servings

For the Piecrust:

Ingredients

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

Instructions

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:

Ingredients

  • 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

Instructions

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.
Comments
  • I made this pie and after our family tasted it and loved it I made a second pie the very next day!! This is definitely a recipe that will be a tradition for our family every fall.

    Reply
  • Anonymous

    I had lost my grandmother’s recipe for Pumpkin Chiffon Pie, a staple at our Thanksgiving table. I have been searching for 2 years to find a similar recipe…and this is it! My family loves this pie!

    Reply
  • This is a fabulous pie! It’s very light and the pumpkin is not overwhelming. I highly recommend it.

    Reply
  • Maryellen

    This is a great alternative to a traditional pumpkin pie! It is so much lighter! My family loved it and is asking me to make it again this year.

    Reply
  • This is a new family favorite. I have to make three pies every Thanksgiving. One for my nephew and one for my sister-in-law and one just for me. Yum!

    Reply
  • Anonymous

    My husband wanted to try this–I was a little unsure, but it was a hit. It was chosen over traditional pie — by pumpkin pie eaters!
    You can do it without a food grinder, too.

    Reply
  • Anonymous

    This was a little tricky the first time I made it, as I had never made custard, but it was well worth the effort! Everyone that I have served this to absolutely loves it.

    Reply

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