If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It's fluffier than a typical pumpkin pie, and the cookie crust spoon licking good. This recipe is one you'll want to serve for the Holidays or any day!
Using a hand mixer, combine all ingredients in a bowl and mix well.
Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
Bake crust in an oven preheated to 325℉ for 10 minutes.
Remove from oven and let cool completely before filling.
In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
Over medium high heat bring mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temprature.
In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
Take about ¼ of your eggwhite mixture and gently fold it into your cooled pumpkin mixture.
Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
Pour mixture into your cooled pie shell and chill in the fridge, at least 2 hours, or overnight before serving.