Dad's Pumpkin Chiffon Pie

Dad's Pumpkin Chiffon Pie


"Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to"


servings 343 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  2. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  3. Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  4. Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  5. Whip egg whites with the reaming 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
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  1. 21 Ratings


I used this pumpkin pie recipe last year, so I'm making it again this year! It was absolutely superb! I crushed ginger-snaps and added butter for the crust, and it tasted so much better than pl...

Very, very good. I love pumpkin and I really like how light and refreshing this dessert is. Everyone loved it.

This is the best pumpkin pie recipe I have ever tried but I use canned pumpkin and would rather have a recipe that calls for a "can of pumpkin" instead of one cup. I put walnuts in the oven ...

VERY GOOD but VERY hard to make for someone who does not do a lot of cooking. I do not suggest this recipe for novice cooks.

This was a huge hit! The pie was intense with flavor and it was as smooth as silk. I found it to be a bit more elegant than standard pumpkin pie, but with none of the work. Not that it needs any...

This is a great pie. I made the crust with ground gingersnaps and butter, but other than that I followed the recipe. Light and fluffy with a nice spicy pumpkin taste. I think I like this better ...

This pie is fabulous! the only thing I will do differently next time is to make it the day I intend to eat it because my (Mi-Del) gingersnaps went a bit soggy. It was still a huge hit at Thanksg...

Everyone loved this light and tasty dessert. Made the crust with gingersnap crumbs and butter. Place it in springform pan, then topped with whipped cream and fresh ground nutmeg. A real winner...

I have to say that this was NOT a success for me. From the numerous good reviews, I think it was my fault... the egg whites would not stiffen, and for someone with less chiffon experience, it wo...