Pumpkin-ginger chiffon pie

11 - 12
PersonalPoints™ per serving
Total Time
38 min
30 min
8 min
This delicious, gorgeous-looking pie may find a coveted spot on your dessert table at Thanksgiving, but considering how easy it is to put together, you may find yourself reaching for this recipe beyond the holidays. Be sure to use pure canned pumpkin purée for this pie recipe, not pumpkin pie mix, which contains sugar and spices. You won't need those additional spices, as you add ground cinnamon, ginger, and cloves to the pie filling. Store-bought graham-cracker crust cuts down substantially on the prep time, and you can also refrigerate the pie overnight, so you'll be able to have it on hand whenever you're ready to serve it.


Canned pumpkin puree

15 oz, puree variety


¾ cup(s)


1 large egg(s)

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.