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 cooked, baked 9-inch pie shell; 1 Tbsp. unflavored gelatin; 1/4 c. cold water; 1 c. brown sugar, packed; 1/2 tsp. salt; 1/2 c. milk; 3 well beaten egg whites; 2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. allspice; 1 1/3 c. cooked, canned pumpkin; 3 egg yolks; 6 Tbsp. white sugar; 1/4 tsp. cream of tartar

Servings: persons

1 cooked, baked 9-inch pie shell
1 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. brown sugar, packed
1/2 tsp. salt
1/2 c. milk
3 well beaten egg whites
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 1/3 c. cooked, canned pumpkin
3 egg yolks
6 Tbsp. white sugar
1/4 tsp. cream of tartar

1
Soak gelatin in cold water.
2
Mix brown sugar, spices and salt in top of a double boiler.
3
Stir in the pumpkin.
4
Beat egg yolks and blend in the milk.
5
Add to the pumpkin mixture.
6
Place over boiling water.
7
Cook until thick (about 10 minutes), stirring often. Remove from the fire.
8
Add soaked gelatin, blending well. Cool until it begins to set.
9
Beat with a rotary eggbeater.
10
Make stiff meringue by beating egg whites with 1/4 teaspoon cream of tartar until stiff, gradually adding 6 tablespoons white sugar. Fold meringue into the pumpkin mixture.
11
Pile into baked pie shell and chill in refrigerator.

556

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 14 ingredients. The key ingredients include: 1 cooked, baked 9-inch pie shell, 1 Tbsp. unflavored gelatin, 1/4 c. cold water, 1 c. brown sugar, packed, 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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