Maple-Pecan-Pumpkin Chiffon Pie

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“For mom.”
1hr 8mins

Ingredients Nutrition


  1. Refrigerate pie crust until ready to use.
  2. In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  3. In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  4. Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  5. Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  6. Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  7. Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  8. In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  9. Add the whites and about 1/3 of the whipped cream to the chilling.
  10. Fold gently until evenly combined.
  11. Add the remaining whipped cream and fold again until evenly mixed.
  12. Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  13. Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  14. To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

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