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Pumpkin Chiffon Pie

0 min
0 min
This is my daughter's favorite Thanksgiving Pie, but all my family loves it. When we are invited out for Thanksgiving, I am always asked if I wouldn't mind bringing this pie. Forget the custard type pies this one will win you over.


3 Egg yolks
1/2 Cup Sugar
1 1/4 Cups Canned Libby Pumpkin ( not pie filling)
1/2 Cup Milk
1/2 Teaspoon Salt
1/2 Teaspoon Ginger
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Tablespoon Unflavored Gelatin (1 envelope)
1/4 Cup Cold Water
3 Stiff Beaten Egg Whites
1/2 Cup Sugar
1 9" baked Pie shell or Graham Crust


Beat Egg yolks and 1/2 cup sugar until thick, add pumpkin, milk, salt, and spices: Cook in double boiler until thick.
Soften gelatin in cold water; stir into hot mixture. Beat egg whites with 1/2 cup sugar until peaks form; add to pumpkin mixture folding in gently until completely combined.
Pour into cooled baked shell and chill.
If desired spread sweetened whipped cream over top of pie.