Pumpkin Chiffon Pie

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Servs: 12   Makes: 1 pie   Prep:   Cook:

I have made this pie for Thanksgivings and Christmases for over 40 years! It is extremely light and of such a high volume, it looks like clouds. We do not put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is spicy and sweet.

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Ingredients [?]

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  • add   2 cups flour
  • add   1/2 cup soy oil(Wesson Oil)
  • add   1/2 teaspoon salt
  • add   1/4 cup milk(cold)
  • add   3/4 cup dark brown sugar(firmly packed)
  • add   1(7g)envelope unflavored gelatin
  • add   1/2 teaspoon salt
  • add   1 teaspoon cinnamon
  • add   1/2 teaspoon nutmeg
  • add   1/2 teaspoon ginger
  • add   3 egg yolks(slightly beaten)
  • add   3/4 cup 2% low-fat milk
  • add   1 1/4 cups pumpkin(can or mashed and cooked)
  • add   3 egg whites
  • add   1/3 cup granulated sugar


  1. Make crust: Sift flour and salt into bowl.
  2. Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
  3. Pour into flour and stir with a fork until mixed.
  4. Save 1/2 for another time, or make 2 crusts.
  5. Roll, make standing rim, and prick with fork.
  6. Bake at 450? for 8-10 minutes, or until golden.
  7. Make pie:
  8. In a saucepan, mix brown sugar, spices, salt and gelatin.
  9. Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
  10. Stir into saucepan with sugar and spice mixture.
  11. Stir over medium-high heat until mixture comes to a boil.
  12. Remove from heat and stir in pumpkin.
  13. Chill until mixture mounds, but not too stiff.
  14. Beat egg whites until very frothy and they start to form soft peaks.
  15. Very gradually pour in sugar beating constantly until stiff peaks are formed.
  16. Fold into pumpkin mixture and gently pour into crust.
  17. Chill until firm.

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