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Gingersnap Pumpkin Chiffon Pie

Impress your family and friends with this delicious pumpkin chiffon pie complimented with a gingersnap cookie crust. It is easy to make and a perfect solution for entertaining.

Gingersnap Pumpkin Chiffon Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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Ingredients

  • CRUST:
  • 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • FILLING:
  • 2 envelopes (7 grams each) unflavored gelatin
  • 1/4 cup very hot water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups thawed, frozen whipped topping

Instructions

PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.

FOR CRUST:
COMBINE
crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE
gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.