Pumpkin-Ginger Chiffon Pie

Total Time
38 min
30 min
8 min
Be sure to use pure canned pumpkin puree for this pie, not pumpkin pie mix, which contains sugar and spices.


canned pumpkin

15 oz, puree variety


¾ cup(s)


1 large

ground cinnamon

1 tsp

ground ginger

1 tsp

ground cloves

¼ tsp

table salt

¼ tsp

unflavored gelatin

2 Tbsp

fat free evaporated milk

12 oz, canned

light whipped topping

1 cup(s)

pie crust

6 oz, graham-cracker variety

chopped pecans

2 Tbsp, toasted


  1. Whisk together the pumpkin, sugar, egg, cinnamon, ginger, cloves, and salt in a large bowl until blended; set aside.
  2. 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.
  3. Whisk the pumpkin mixture until 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. Yields 1⁄8 of pie per serving.

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