Mom's Pumpkin Chiffon Pie Recipe

Name: Mom's Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch); 1 tablespoon gelatin, unflavored; 1/4 cup water cold; 1 1/2 cups pumpkin puree (canned); 1 cup brown sugar; 3 each eggs separated; 2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon allspice; 1/2 teaspoon salt; 2 tablespoons sugar granulated; 1 tablespoon orange zest grated; 1/2 cup heavy whipping cream

Servings: persons

1 each pie shell (9 inch)
1 tablespoon gelatin, unflavored
1/4 cup water cold
1 1/2 cups pumpkin puree (canned)
1 cup brown sugar
3 each eggs separated
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
2 tablespoons sugar granulated
1 tablespoon orange zest grated
1/2 cup heavy whipping cream

1
Bake pastry shell.
2
Soften gelatin in cold water.
3
Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly.
4
Add softened gelatin to hot pumpkin mixture and stir until dissolved.
5
Remove from hot water.
6
Chill until it begins to thicken.
7
Beat egg whites until stiff but not dry; beat in granulated sugar.
8
Fold into cooled pumpkin mixture, add orange rind.
9
Whip cream and fold into pumpkin mixture.
10
Pour into baked shell; chill.
11
Top with additional whipped cream.

456

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 each pie shell (9 inch), 1 tablespoon gelatin, unflavored, 1/4 cup water cold, 1 1/2 cups pumpkin puree (canned), and more.

Yes, Mom'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!

Mom's Pumpkin Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions