How to Make Pumpkin Ginger Chiffon Pie Step by Step

Pumpkin Ginger Chiffon Pie is a light and creamy dessert that combines the warm flavors of pumpkin and ginger in a delicate chiffon-style filling. Unlike traditional pumpkin pie, this version has an airy texture created by folding whipped cream or beaten egg whites into the pumpkin mixture. The ginger adds a subtle spicy warmth that perfectly complements the smooth pumpkin flavor, making it an ideal dessert for fall and holiday celebrations. Often served in a flaky pastry or graham cracker crust, Pumpkin Ginger Chiffon Pie is both elegant and comforting. Its silky texture and balanced sweetness make it a refreshing twist on a classic seasonal favorite.

Pumpkin Ginger Chiffon Pie Recipe by Best Ever Desserts
Ingredients: serve 8
1 (15 ounce) can pumpkin puree
¾ cup sugar
1 large egg
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
2 envelopes unflavored gelatin
1 (12 ounce ) can evaporated skim milk
1 cup thawed frozen fat graham cracker crust
2 tablespoons chopped pecans, toasted

Procedures:
Whisk together the pumpkin, sugar, egg, cinnamon, ginger, cloves, and salt in a large bowl until blended; set aside.

Sprinkle the gelatin over the evaporated milk in a medium saucepan. Let stand until softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the pumpkin mixture and cook, stirring constantly, until the mixture just begins to boil, pour into a medium bowl; refrigerate until the filling begins to set, about 40 minutes.

Whisk the pumpkin mixture into smooth and creamy. With a rubber spatula, gently fold in the whipped topping until blended. Spoon into the crust, spreading it evenly; sprinkle with the pecans. Refrigerate until firm, at least 2 hours or up to overnight. End.