Pumpkin-Orange Chiffon Pie Recipe

Name: Pumpkin-Orange Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 9-inch baked pie shell; 1 envelope unflavored gelatin; 3 egg yolks; 1 1/4 c. canned, cooked pumpkin; 1/4 c. orange juice; 1 c. sugar; 1 1/2 tsp. pumpkin pie spice; 1/2 c. milk; 1 tsp. orange peel; 3 egg whites

Servings: persons

9-inch baked pie shell
1 envelope unflavored gelatin
3 egg yolks
1 1/4 c. canned, cooked pumpkin
1/4 c. orange juice
1 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 c. milk
1 tsp. orange peel
3 egg whites

1
For filling, stir together 1/2 cup sugar, gelatin and spice in a saucepan.
2
Beat together egg yolks and milk.
3
Add to saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4
Stir in pumpkin, orange peel and juice.
5
Chill until partially set.
6
Beat egg whites until frothy.
7
Gradually add remaining sugar and beat until stiff peaks form.
8
Fold into pumpkin mixture.
9
Pour into prepared pie shell.
10
Chill until firm, at least 6 hours.
11
Serve with sweetened whipped cream, garnish with grated orange peel.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 9-inch baked pie shell, 1 envelope unflavored gelatin, 3 egg yolks, 1 1/4 c. canned, cooked pumpkin, and more.

Yes, Pumpkin-Orange 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-Orange Chiffon Pie

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