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 Tbsp. gelatin; 1/4 c. cold water; 3/4 c. brown sugar; 1/2 tsp. salt; 1/2 tsp. ginger; 2 tsp. cinnamon; 1/4 tsp. allspice; 1 1/3 c. pumpkin; 3 large egg yolks; 1/2 c. milk; 3 large egg whites (1/2 c.); 1/4 tsp. cream of tartar; 6 Tbsp. sugar; whipped cream or Cool Whip

Servings: persons

1 Tbsp. gelatin
1/4 c. cold water
3/4 c. brown sugar
1/2 tsp. salt
1/2 tsp. ginger
2 tsp. cinnamon
1/4 tsp. allspice
1 1/3 c. pumpkin
3 large egg yolks
1/2 c. milk
3 large egg whites (1/2 c.)
1/4 tsp. cream of tartar
6 Tbsp. sugar
whipped cream or Cool Whip

1
Blend gelatin and water.
2
In a saucepan, mix brown sugar, salt, spices, pumpkin, beaten egg yolks and milk.
3
Cook over low heat, stirring until it boils.
4
Boil for 1 minute.
5
Remove from heat. Cool.
6
When partially set, beat until smooth.
7
Carefully fold into meringue (egg whites, cream of tartar and sugar).
8
Pour into a baked 9-inch pie shell and chill until set (about 2 hours). Garnish with whipped topping.

499

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.

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: 1 Tbsp. gelatin, 1/4 c. cold water, 3/4 c. brown sugar, 1/2 tsp. salt, 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

How did you like this recipe?

Frequently Asked Questions