Pumpkin Spice Chiffon Pie with Gingersnap Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Light and airy pumpkin chiffon pie set in a spiced gingersnap crust, topped with whipped cream and a sprinkle of cinnamon for a classic Thanksgiving dessert. This american-inspired thanksgiving ready in about 45 minutes layers gingersnap cookies, unsalted butter, pumpkin puree into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups, crushed gingersnap cookies
• 6 tbsp, melted unsalted butter
• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1 1/2 tsp pumpkin pie spice
• 1 tbsp gelatin powder
• 1/4 cup cold water
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/4 cup powdered sugar
• 1 cup heavy whipping cream
• 1/2 tsp, for garnish ground cinnamon

Instructions

1. Step 1: Preheat oven to 350°F. Mix 1 1/2 cups crushed gingersnap cookies with 6 tbsp melted unsalted butter until evenly moistened. Press the mixture firmly into a 9-inch pie pan to form the crust. Bake for 8 minutes until set. Cool completely.
2. Step 2: In a small bowl, sprinkle 1 tbsp gelatin powder over 1/4 cup cold water. Let bloom for 5 minutes, then gently warm until dissolved. Set aside.
3. Step 3: In a medium heatproof bowl, whisk 3 large egg yolks, 3/4 cup granulated sugar, 1 1/2 tsp pumpkin pie spice, and 1 1/2 cups pumpkin puree. Place over simmering water and cook, whisking constantly, until thickened (about 5 minutes). Remove from heat and whisk in the dissolved gelatin.
4. Step 4: In a separate bowl, beat 4 large egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/4 cup powdered sugar and continue beating until stiff peaks form.
5. Step 5: Gently fold one-third of the egg whites into the pumpkin mixture to lighten it, then fold in the remaining egg whites carefully to keep the mixture airy.
6. Step 6: Pour the filling into the cooled gingersnap crust. Refrigerate for at least 4 hours or until set.
7. Step 7: Before serving, whip 1 cup heavy cream until soft peaks form and top the pie with whipped cream. Sprinkle 1/2 tsp ground cinnamon over the top as garnish.