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 baked, cooled (9-inch) pastry shell; 1 envelope unflavored gelatin; 3/4 c. sugar, divided; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 2/3 c. evaporated milk; 3 eggs, separated; 1 1/4 c. canned pumpkin

Servings: persons

1 baked, cooled (9-inch) pastry shell
1 envelope unflavored gelatin
3/4 c. sugar, divided
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
2/3 c. evaporated milk
3 eggs, separated
1 1/4 c. canned pumpkin

1
In a saucepan, combine gelatin, 1/2 cup sugar, spices and salt. Stir in evaporated milk and beaten egg yolks.
2
Cook and stir over low heat until slightly thickened.
3
Remove from heat.
4
Add pumpkin. Chill, stirring occasionally, until slightly thickened.
5
Beat egg whites to soft peaks, gradually adding remaining 1/4 cup sugar. Continue to beat until they hold a soft peak.
6
Fold in pumpkin mixture and spoon into the pie shell.
7
Chill until firm and garnish with whipped cream and/or raisins which have been soaked in rum.

309

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 10 ingredients. The key ingredients include: 1 baked, cooled (9-inch) pastry shell, 1 envelope unflavored gelatin, 3/4 c. sugar, divided, 1 tsp. 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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