Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 teaspoons Gelatin; 1/2 cup Brown sugar packed; 1/4 teaspoon Salt; 1/4 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/4 teaspoon Ground ginger; 3/4 cup Pumpkin; 2 Egg yolks; 1/3 cup Milk; 2 Egg whites (for meringue); 1/3 cup Sugar (for meringue)

Servings: persons

2 teaspoons Gelatin
1/2 cup Brown sugar packed
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground ginger
3/4 cup Pumpkin
2 Egg yolks
1/3 cup Milk
2 Egg whites (for meringue)
1/3 cup Sugar (for meringue)

1
Blend all ingredients (except egg white and sugar for meringue) in saucepan.
2
Cook over medium heat, stirring constantly, until mixture boils.
3
Remove from heat.
4
Place plan in cold water.
5
Cool until mixture mounds slightly when dropped from a spoon.
6
Carefully fold the meringue (beaten egg whites and sugar) into the cooled mixture.
7
Pour into cooled pie crust.
8
Chill until set (approx. 2 hours).
9
Garnish with whipped cream.

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: 2 teaspoons Gelatin, 1/2 cup Brown sugar packed, 1/4 teaspoon Salt, 1/4 teaspoon Cinnamon, and more.

Yes, 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.

Pumpkin Chiffon Pie

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