Maple Bourbon Pumpkin Chiffon Pie

A piece of pumpkin chiffon pie on a white plate. A pumpkin is in the background next to a window with a fall scene.

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Light and airy, this pumpkin chiffon pie is full of the flavors you love in a pumpkin pie, but won't weigh you down. A nutty graham cracker crust and a light pumpkin filling, it's perfect after a holiday meal, or any autumn night. Just add a dollop of whipped cream with a dash of cinnamon or crushed candied pecans on the top.

More than half of the fat comes from the pecans in the crust, which are full of healthy unsaturated fats.

Prep Time20

Cook Time20

Chilling Time4 30

Course: Dessert

Cuisine: American

Keyword: Holiday, holiday baking, Pecans, Pumpkin

Servings:

Calories: 320kcal

Equipment

1 Food Processor
1 Medium saucepan
1 9-inch pie pan
1 whisk

Ingredients

Graham Cracker Crust

16 graham crackers
¾ cup pecans
2 tbsp granulated sugar
6 tbsp melted butter, unsalted
½ tsp ground cinnamon

Pumpkin Chiffon Pie Filling

½ oz powdered gelatin (2 packets)
1 tbsp warm water
4 eggs, separated
¾ cup whole milk
6 tbsp maple syrup, divided
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅕ tsp ground cloves
¼ tsp kosher salt
1 can (15 oz.) pumpkin puree
2 tbsp bourbon

Get Recipe Ingredients

Instructions

Make Pie Crust

Preheat the oven to 350℉.
Place graham crackers, pecans, and sugar in the bowl of a food processor and process until the mixture forms crumbs.
Add the melted butter and process until the mixture holds together. Add the cinnamon and process quickly.
Pat the mixture into a 9-inch pie pan, covering the bottom and up the sides.
Place in the middle of the preheated oven and bake for 10 minutes.
Remove from the oven and allow to cool.

Make Pie Filling

Whisk the egg yolks, milk, water, and 6 tbsp of maple syrup in a medium saucepan. Sprinkle gelatin on top and whisk until gelatin dissolves. Gently heat the mixture over low to medium-low heat, whisking constantly for 10 - 15 minutes, until it has thickened slightly. (The whisk should leave rows when pulled through the mixture)
Place the pumpkin puree and spices in a large bowl and combine. Whisk in the thickened egg and milk mixture. Allow it to cool for 30 minutes, stirring occasionally.
In another large bowl, whip the egg whites to soft peaks. (About 2 minutes on high.) While the beaters are on, drizzle in the last 2 tablespoons of maple syrup and the bourbon and continue beating until glossy.
Once the pumpkin mixture has cooled, gently fold in the egg whites. Take your time and lift the pumpkin mixture over the egg whites like you are gently folding a sheet. You want a light and airy texture, and the egg whites will give this structure and airiness.
Once combined, pour the pumpkin chiffon into the prepared and cooled crust. Place the pie, uncovered in the refrigerator for at least 4 hours but up to 24 hours.
Garnish with whipped cream, or candied pecans.

Nutrition