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 9 in.baked pastry shell; 1 tablespoon gelatin powder (such as Knox); 3 whole eggs, separated; 1/2 cup packed brown sugar; 1 1/4 cups canned pumpkin (not pumpkin pie filling); 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 cup white sugar; Cool Whip (optional)

Servings: persons

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

1
Put the gelatin to soak in 1/4 cup cold water.
2
Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
3
Cook and stir this over simmering water till it thickens.
4
Add the soaked gelatin until it dissolves.
5
Remove from the stove and chill till filling starts to set.
6
(I put the pot in ice water).
7
Whip the 3 egg whites till stiff but not dry.
8
Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
9
Fill pie shell and chill several hours.
10
Serve with Cool Whip.
11
Preparation time is approximate.

328

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 9 in.baked pastry shell, 1 tablespoon gelatin powder (such as Knox), 3 whole eggs, separated, 1/2 cup packed brown sugar, 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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