This is a recipe for a delicious old-fashioned pumpkin chiffon pie with a gingersnap crust that is very simple and fast to prepare, the best part is that this classic pie doesn’t have to be baked.

This is an easy recipe using a store-bought gingersnap pie shell to save you time and have this dessert prepared in a snap, what to make your gingersnap pie crust from scratch I have included the recipe below.

The filling for this pumpkin chiffon pie is lighter than traditional pumpkin pie, you can say that the filling has somewhat of a pudding-like texture and is very smooth.

If you never had an old-fashioned pumpkin chiffon pie then you are in for a surprise. This pie is full of flavor and it’s so delicious.

If you really tight on time and want to prepare this recipe even faster you whip up this no-bake pumpkin chiffon pie with cool whip instead of making the whipping cream from scratch.

So get your apron on and let’s start making this classic chiffon pumpkin pie!

Ingredients For Old Fashioned Pumpkin Chiffon Pie

2 teaspoons unflavored gelatin
1/4 cup cold water
3 separated eggs

1 cup sugar plus 4 tablespoon
1 1/4 cups cooked and mashed pumpkin
1/2 teaspoon salt

1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger

1/2 cup milk
1 9-inch Gingersnap Pie Shell, store-bought or make from scratch
1/2 cup whipping cream, or use cool whip

Ingredients For Gingersnap Pie Crust

1 3/4 cups gingersnap cookie crumbs
2 1/2 tablespoons melted butter
2 tablespoons sugar

Instructions For Gingersnap Pie Crust

In a small bowl combine the gingersnap cookie crumbs, melted butter, and sugar and mix together until a moist crumb is formed.
Spray a 9″ pie plate with cooking spray and then press the cookie crumb mixture into the pie plate and up the sides.
Bake at 325°F (160°C) for about 5-8 minutes.

Remove from the oven and allow to cool.

Instructions For Old fashioned Pumpkin Chiffon Pie

Soften the gelatin in water for 5 minutes.
Beat the egg yolks and combine them with 1/2 cup sugar, pumpkin, salt, spices, and milk.

Cook over low heat and stir constantly until the mixture begins to thicken.
Add the gelatin to the hot pumpkin mixture and stir until the gelatin dissolves. Cool.
When the mixture begins to thicken, beat the egg whites until they are almost stiff and mix in 1/2 cup of sugar, a little at a time.

Fold into the pumpkin mixture and place in the pie shell and chill until firm.
In the meantime, beat the whipping cream, adding the 4 tablespoons of sugar in addition and continue to beat until the whipping cream is light and fluffy.
Remove the pie and cover it with whipped cream and return back to the refrigerator until ready to serve.

Enjoy!