Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) prepared graham cracker crusts; 1 (12 ounce) can fat-free evaporated milk; 1 (15 ounce) can canned pumpkin (not pie filling); 1 (1/4 ounce) envelope unflavored gelatin; 4 egg whites (Use Pasteurized raw or reconstituted powdered. Do not use a prepared liquid egg white product); ½ cup sugar; ½ cup powdered sugar; 3 tablespoons cornstarch; ¼ teaspoon salt; ¼ teaspoon nutmeg; ½ teaspoon ginger; ½ teaspoon cinnamon; 2 teaspoons margarine (low cholesterol such as Canoleo); 2 teaspoons vanilla

Servings: persons

2 (6 ounce) prepared graham cracker crusts
1 (12 ounce) can fat-free evaporated milk
1 (15 ounce) can canned pumpkin (not pie filling)
1 (1/4 ounce) envelope unflavored gelatin
4 egg whites (Use Pasteurized raw or reconstituted powdered. Do not use a prepared liquid egg white product)
½ cup sugar
½ cup powdered sugar
3 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cinnamon
2 teaspoons margarine (low cholesterol such as Canoleo)
2 teaspoons vanilla

1
Slowly drop gelatin into 1/4 cup cold water.
2
Set aside to soften.
3
In saucepan, stir together the regular sugar, cornstarch, salt, nutmeg, ginger and cinnamon.
4
Add the fat-free evaporated milk and pumpkin and stir together.
5
Cook over medium heat, stirring constantly, until simmering and somewhat thickened.
6
Remove from heat, stir in softened gelatin to melt.
7
Stir in 1 tsp vanilla and margarine.
8
Pour in large bowl to cool.
9
Beat the egg whites until soft peaks form.
10
Gradually add the powdered sugar and beat until stiff.
11
Beat in 1 tsp vanilla.
12
Fold egg whites into cooled pumpkin mixture.
13
Spoon into the pie shells.
14
Chill in fridge.
15
Garnish with Cool Whip and toasted chopped pecans.

447

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 14 ingredients. The key ingredients include: 2 (6 ounce) prepared graham cracker crusts, 1 (12 ounce) can fat-free evaporated milk, 1 (15 ounce) can canned pumpkin (not pie filling), 1 (1/4 ounce) envelope unflavored gelatin, 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.

That's it — enjoy your meal!

Pumpkin Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions