Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. brown sugar; 1 envelope unflavored gelatin; 1/2 tsp. salt; 1 1/4 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 2 eggs, slightly beaten; 1/2 c. milk; 1 c. cooked, mashed pumpkin; 1 envelope dessert topping mix; 1 (9-inch) graham cracker crust

Servings: persons

1/2 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 eggs, slightly beaten
1/2 c. milk
1 c. cooked, mashed pumpkin
1 envelope dessert topping mix
1 (9-inch) graham cracker crust

1
Mix brown sugar, gelatin, salt and spices together in saucepan.
2
Add eggs, milk and pumpkin; blend well.
3
Bring to a boil over medium heat, stirring constantly.
4
Remove from heat. Cool thoroughly.
5
Prepare topping mix according to package directions.
6
Fold into pumpkin mix.
7
Spoon into pie shell.
8
Chill until firm, 2 to 3 hours.

249

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 12 ingredients. The key ingredients include: 1/2 c. brown sugar, 1 envelope unflavored gelatin, 1/2 tsp. salt, 1 1/4 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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