Pumpkin Chiffon Pie

21 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
Carla  A. Lightsey, Houston, Texas
Recipe by  Carla A. Lightsey, Houston, Texas

“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.)”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Mix the gelatin and water in a small bowl, and set aside.
  2. 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.
  3. 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.
  4. 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.

Share It

Reviews (21)

Rate This Recipe
RYANN COLEMAN
20

RYANN COLEMAN

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

Laura
17

Laura

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

April
15

April

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 consistency.

More Reviews

Similar Recipes

Vanilla Pumpkin Pie
(115)

Vanilla Pumpkin Pie

Pumpkin Pecan Pie I
(18)

Pumpkin Pecan Pie I

Dad's Pumpkin Chiffon Pie
(15)

Dad's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie I
(13)

Pumpkin Chiffon Pie I

Pumpkin Chiffon Pie II
(14)

Pumpkin Chiffon Pie II

Dad's Pumpkin Chiffon Pie
(9)

Dad's Pumpkin Chiffon Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 47.1 g
  • 15%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mary's Pumpkin Chiffon Pie

>

next recipe:

Pumpkin Chiffon Pie II