"Mary Catalano'S" Pumpkin Chiffon Pie Recipe

Name: "Mary Catalano'S" Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (9-inch) pie shells, already baked and cooled; 6 tsp. or 3 envelopes plain gelatin, mixed with 1/2 c. cold water; 6 eggs; 1 1/2 to 2 c. sugar to your taste; 1 large can plain pumpkin (do not use pumpkin with spices already added); 1 tsp. salt; 3/4 tsp. allspice; 2 tsp. cinnamon; 3/4 tsp. nutmeg; 4 tsp. ginger; 1 c. whole milk

Servings: persons

3 (9-inch) pie shells, already baked and cooled
6 tsp. or 3 envelopes plain gelatin, mixed with 1/2 c. cold water
6 eggs
1 1/2 to 2 c. sugar to your taste
1 large can plain pumpkin (do not use pumpkin with spices already added)
1 tsp. salt
3/4 tsp. allspice
2 tsp. cinnamon
3/4 tsp. nutmeg
4 tsp. ginger
1 c. whole milk

1
Set pie shells and gelatin mixture aside.
2
Separate eggs, putting whites in a large bowl; set aside.
3
Put yolks into saucepan.
4
While beating yolks with electric hand mixer, add the remaining ingredients.
5
Bring to a boil, stirring constantly so that bottom does not burn.
6
Add gelatin mix.
7
Stir until gelatin is completely dissolved.
8
Set mixture aside to cool completely.
9
(You can put this in fridge to hurry the process.)
10
When cooked pumpkin mixture is completely cool to the touch, continue.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 (9-inch) pie shells, already baked and cooled, 6 tsp. or 3 envelopes plain gelatin, mixed with 1/2 c. cold water, 6 eggs, 1 1/2 to 2 c. sugar to your taste, and more.

Yes, "Mary Catalano'S" Pumpkin Chiffon 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.

That's it — enjoy your meal!

"Mary Catalano'S" Pumpkin Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions