Dad's Pumpkin Chiffon Pie

Dad's Pumpkin Chiffon Pie

17
Jennifer Powell 0

"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 ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 343 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  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.
Tips & Tricks
Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

How To Make Pie Dough

See the tricks to making pie dough from scratch.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 17

  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
BEKAHSBOUTIQUE
12/13/2002

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 plain ordinary crust!

Oobie
4/28/2006

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

HANNAFISH
12/13/2002

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 for awhile before using.I have had to give recipe to others after using and serving. Delicious !