Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon gelatin; 1 cup brown sugar; 1 tablespoon orange rind; 1 (15 ounce) can pumpkin; ¼ cup cold water; ½ cup heavy cream; 2 teaspoons cinnamon; ½ teaspoon salt; ½ teaspoon ginger; 3 eggs, separated; ¼ teaspoon allspice; 2 tablespoons sugar; 9 inches baked pie shells or 9 inches graham cracker crust

Servings: persons

1 tablespoon gelatin
1 cup brown sugar
1 tablespoon orange rind
1 (15 ounce) can pumpkin
¼ cup cold water
½ cup heavy cream
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon ginger
3 eggs, separated
¼ teaspoon allspice
2 tablespoons sugar
9 inches baked pie shells or 9 inches graham cracker crust

1
Soften gelatin in cold water.
2
Combine pumpkin, brown sugar, egg yolks, spices, and salt in the top of a double boiler (not boiling water) and cook until thickened, stirring constantly.
3
Add softened gelatin and stir to dissolve.
4
Remove from hot water.
5
Chill slightly.
6
Beat egg whites until stiff and fold in to pumpkin mixture.
7
Add orange rind.
8
Beat cream and sugar until it forms peaks.
9
Fold into pumpkin mixture.
10
Pour into baked pie crust.
11
Chill.
12
Serve with additional whipped cream.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 tablespoon gelatin, 1 cup brown sugar, 1 tablespoon orange rind, 1 (15 ounce) can pumpkin, 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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