Pumpkin Chiffon Pie

17 Reviews

Prep: 30 min
Cook: 20 min
Ready In: 1 hr 50 min

“You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)” - by Carla A. Lightsey, Houston, Texas

Directions

Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition

Amount Per Serving (8 total)

Calories
317 cal
16%

Fat
11.8 g
18%

Carbs
47.1 g
15%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

RYANN COLEMAN

Oct. 10, 2003

"This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!!..." See more"

Laura

Nov. 10, 2008

"Great recipe. I used pasturized powdered egg whites to make it safer to eat...." See more"

April

Nov. 8, 2011

"This pie is SO light a fluffy! I've never much cared for regular pumpkin pie, it's too heavy after a big holiday meal, this pie is the perfect replacement! exact same flavor but more of a mousse consi..." See morestency."

More Reviews