One of my favorite things about Thanksgiving is pie.
And family. Of course family.
But seriously, it’s the pie. Because really there are only a few days when it’s acceptable to have at least 2 slices. You have to sample all of them, you know?
When I set out on my month {plus} of pumpkin recipes, I knew I had to include pumpkin pie. How could I not? But not just any old pumpkin pie, because you can find recipes for those anywhere. And one pumpkin pie is just about as good as the next.
So, I scoured the interwebs and combined a few recipes and came up with a light and fluffy pumpkin chiffon pie, with a gingersnap crust.
Yes, gingersnaps. This makes the pie extra special. Trust me.
Now, normally chiffon pies include raw eggs, but I’m not down with that. Especially since my sister is preggo and won’t even look at anything with raw eggs. Instead, the recipe uses instant pudding for that light as air texture.
Mmmmmmm…
Ingredients
- 2-1/4 cups milk (I used skim)
- 2 (1.5 ounce) envelopes instant vanilla pudding mix
- 1 (15 ounce) can pumpkin puree
- 1-3/4 teaspoon pumpkin pie spice
- 1 (9 inch) Gingersnap crust (recipe below)
- 1-1/2 cups ground gingersnap cookies (store bought or homemade) - approximately 24 small gingersnaps
- 1/2 cup almonds or your favorite nut
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
Instructions
- In a large mixing bowl, combine the milk and pudding mix. Beat with an electric mixer for 1 minute.
- Add pumpkin and pumpkin pie spice and beat for an additional minute.
- Pour filling into the prepared gingersnap crust (recipe below).
- Cover and chill for 2 hours or until firm.
- Preheat the oven to 350º.
- Break gingersnaps into a food processor. Add nuts and process until finely chopped.
- Pour gingersnap mixture into a medium bowl. Add sugar and mix well. Pour in melted butter and stir until all of the crumbs are moistened.
- Press the mixture into an ungreased 9-inch pie pan. Bake for 8-10 minutes. Allow to cool completely before adding filling.
Notes
The longer you chill the pie, the firmer it will be. This pie does not hold together like a traditional pumpkin pie. It's a little sloppy when it comes out of the pie pan.
Meal Plan
Dinner
Monday: Bacon and Egg Quesadillas
Tuesday: Chicken black bean soup
Wednesday: French toast
Thursday: Slow Cooker Chicken Chow Mein (Betty Crocker) and Crab Rangoon
Friday: Homemade pizza on beer battered crust and homemade sauce. {AllRecipes.com}
Saturday: Leftover pizza
Sunday: Penne with Rosemary Cream Sauce
Snacks
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What is your favorite pumpkin recipe?
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{ 8 comments… read them below or add one }
Yum!! I think I’m going to try it with the raw eggs, though, because I’m anti- jello. And I just bought a dozen farm fresh eggs from a local farmer, and I’m pretty sure they are fine.
How many eggs did the original recipe call for?
I’ll email the link to the recipe with eggs.
I love how light and airy this pie seems–perfect for Thanksgiving, when everyone is stuffed! I like the addition of a gingersnap crust.
Honestly, the crust is the best part. But I think that about every pie.
My husband would love that pie!! Looks delicious!
Your menu for the week looks great. That pie could come over to my house right now.
Thanks for sharing!
Miz Helen
It’s yours! There’s too much for me to eat, and I don’t want it to go bad. I’ll send it in an email.
I could bring the calories down a little more by using sugar free pudding too. I love the gingersnap crust, I’ve been wanting to try this.
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