No Bake Pumpkin Chiffon Pie
Serves: 6-8
A delicious, easy option to help make your Thanksgiving dinner a breeze.

For the Crust:
  • 2 cups gingersnap crumbs (from about 25 biscuits).
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
For the Filling:
  • 3 tablespoons Grand Marnier
  • 2 teaspoons unflavoured powdered gelatin
  • 1 cup pumpkin puree
  • ¼ cup whipping cream (or heavy cream)
  • ½ cup + ¼ cup sugar
  • 2 large eggs, separated
  • ½ teaspoon cinnamon
  • ½ teaspoon quatre epices
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • Freshly whipped cream to serve
To Make the Crust:
  1. Preheat the oven to 175° C. Break up the gingersnaps into a food processor and pulse until broken into crumbs (or place the biscuits into a ziplock bag and bang with a rolling pin).
  2. Place the 2 cups of crumbs and salt in a medium bowl. Pour in the melted butter and mix until the crumbs are moist. Transfer the mixture into a 9" pie dish and press the crumbs firmly and evenly until they cover the bottom and sides of the dish.
  3. Bake for about 10 minutes, or until slightly darker in colour and firm to the touch. Remove from oven and allow to cool completely before adding the filling.
To Make the Filling:
  1. Pour the grand marnier into a small bowl and add the gelatin to the bowl, then set aside.
  2. In a medium saucepan set over medium-low heat, add the pumpkin, whipping cream, ½ cup sugar, 2 egg yolks, cinnamon, quatre epices, nutmeg and salt. Cook the mixture, continuing to stir, until it reaches a temperature of 175°F (I used a candy thermometer). Transfer the pumpkin mixture to a medium bowl and stir in the grande marnier and gelatin. Set the bowl aside to cool.
  3. Whilst the pumpkin mixture is cooling, beat the 2 egg whites (the easiest way to do this is with a Kitchen Aid, in a metal bowl with the whisk attachment. You can also do this with a handheld electric whisk, but be warned - it takes a while!) until they begin to hold peaks. With the beater still going, sprinkle in the remaining ¼ cup sugar and keep whisking until stiff peaks form.
  4. Gently fold in the egg whites, a little at a time, into the cooled pumpkin mixture. Add the pie filling to the gingersnap crust and transfer to the fridge for 5 hours, or overnight.
  5. Just before serving, add a topping of freshly whipped cream and garnish with a sprinkling of any leftover gingersnap cookie crumbs, or with some cinnamon.
Recipe by mirandasnotebook at