Chiffon Pumpkin Pie Recipe

Name: Chiffon Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 baked pie shell; 1 envelope unflavored gelatin; 1/4 c. cold water; 3 eggs, separated; 1/2 c. milk; 1/2 c. brown sugar; 1/2 tsp. salt; 1/4 c. cooked pumpkin (canned); 1 1/2 tsp. cinnamon; 1/4 tsp. ginger; 1/2 c. granulated sugar (set aside)

Servings: persons

1 baked pie shell
1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
1/2 c. milk
1/2 c. brown sugar
1/2 tsp. salt
1/4 c. cooked pumpkin (canned)
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 c. granulated sugar (set aside)

1
Soften gelatin in the 1/4 cup cold water; set aside.
2
Beat egg yolks after separating them.
3
Mix yolks, milk, brown sugar, salt, pumpkin and spices in a pot.
4
Cook on low heat about 10 minutes, stirring constantly.
5
Remove pot from heat and stir in gelatin mixture.
6
Cool.
7
Set in refrigerator to chill for about 1 hour. Beat egg whites until stiff peaks form; then gradually add the 1/2 cup granulated sugar to the egg whites, beating until glossy. Fold egg white mixture into the pumpkin mixture until well blended.
8
Turn into baked pie shell and cool in refrigerator for 3 hours.
9
Garnish with Cool Whip.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 baked pie shell, 1 envelope unflavored gelatin, 1/4 c. cold water, 3 eggs, separated, and more.

Yes, Chiffon Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chiffon Pumpkin Pie

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