Pumpkin Chiffon Pie | Almanac.com

Pumpkin Chiffon Pie

Photo Credit
Sam Jones/Quinn Brein
Serves 6-8.
Preparation Method

Pumpkin Chiffon Pie

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Lighter and fluffier than the traditional pumpkin pie, this Pumpkin Chiffon Pie is a real treat! Remember to make sure the pie sets completely, which may require refrigerating overnight.
3 eggs, separated
3/4 cup sugar
1-1/4 cups mashed and cooked pumpkin (can also use canned)
1/2 cup milk
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 envelope unflavored gelatin
1/4 cup cold water
your favorite pie crust, un-baked
whipped cream, for topping

Preheat oven to 450 degrees F. Prepare a 9-inch pie shell, prick crust every inch around sides and bottom, and bake for 12 minutes, or until barely brown. Set aside to cool.

Beat egg yolks until thick and lemon colored. Add half the sugar, pumpkin, milk, and spices. Cook until thick, about 180 degrees, in top of double boiler over gently boiling water. Dissolve gelatin in cold water and add to squash mixture. Cool. Beat egg whites and remaining sugar until stiff. Then fold into cooled gelatin-squash mixture. Pour into baked shell and chill until firm. Serve topped with whipped cream.