Pumpkin Chiffon Praline Pie Recipe

Name: Pumpkin Chiffon Praline Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch) unbaked; ⅓ cup butter or margarine; ⅓ cup brown sugar packed; ⅓ cup pecans chopped; 1 cup sugar; 1 envelope gelatin, unflavored; 1 1/2 teaspoons pumpkin pie spice; 3/4 teaspoon salt; 16 ounces pumpkin puree (canned); 4 large eggs; 3/4 cup milk

Servings: persons

1
Bake pie shell in preheated 450 degree oven for 15 minutes.
2
Combine butter or margarine, brown sugar and pecans; spread on bottom of pie shell.
3
Bake for 5 minutes longer.
4
Cool crust.
5
Combine 3/4 cup sugar, gelatin, spice and salt in double boiler.
6
Stir in pumpkin, slightly beaten egg yolks and milk.
7
Cook, stirring constantly, over hot water for 15 minutes.
8
Chill until thickened.
9
Beat egg whites until foamy.
10
Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form.
11
Place meringue in bowl of ice.
12
Beat pumpkin mixture until fluffy; fold into meringue.
13
Turn into pie shell.
14
Chill until firm.
15
Serve topped with whipped cream.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 each pie shell (9 inch) unbaked, ⅓ cup butter or margarine, ⅓ cup brown sugar packed, ⅓ cup pecans chopped, and more.

Yes, Pumpkin Chiffon Praline 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.

That's it — enjoy your meal!

Pumpkin Chiffon Praline Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions