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pumpkin chiffon pie

(2 ratings)
Suesmithbaker avatar
Recipe by
Sue Smith
@Suesmithbaker
Ontario, OH

This is a favorite family pie for the holidays that you cook on top of the stove and pour into a baked pie shell instead of a pumpkin pie filling that you bake in the oven. This is a very light and delicious pie!

(2 ratings)
yield 8 serving(s)
prep time 35 Min

Ingredients For pumpkin chiffon pie

  • PUMPKIN CHIFFON PIE
  • 3
    egg yolks
  • 1/2 c
    sugar
  • 1 1/4 c
    libby's canned pumpkin
  • 1/2 c
    milk
  • 1/2 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1 Tbsp
    gelatin, unflavored
  • 1/4 c
    cold water
  • 3
    stiffly beaten egg whites
  • 1/2 c
    sugar
  • 1
    baked pie shell

How To Make pumpkin chiffon pie

  • 1
    Beat egg yolks and 1/2 cup sugar until thick.
  • 2
    Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
  • 3
    Soften gelatin in cold water. Stir into hot mixture.
  • 4
    Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
  • 5
    Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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