Recipe for Pumpkin Chiffon Pie | Almanac.com

Pumpkin Chiffon Pie

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Sam Jones/Quinn Brein
The Editors
Serves 6-8.
Preparation Method
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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.

your favorite piecrust, unbaked
3 eggs, separated
1-1/4 cups cooked and mashed pumpkin
3/4 cup sugar, divided
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 envelope (0.25 ounces) unflavored gelatin
whipped cream, for topping

Preheat oven to 450°F. Prepare a 9-inch piecrust by pricking crust every inch around sides and bottom. Bake for 12 minutes, or until barely brown. Set aside to cool.

In a bowl, combine pumpkin, half of the sugar, milk, and spices.

In a separate bowl, use an electric mixer to beat egg yolks until thick and lemon colored. Add pumpkin mixture and beat to combine.

In a double boiler over not quite simmering water, cook pumpkin mixture until thick or about 180°F. Dissolve gelatin in 1/4 cup of cold water and add to pumpkin mixture. Set aside to cool.

In a chilled bowl, beat egg whites and remaining sugar until stiff. Fold into cooled pumpkin mixture. Pour into prepared piecrust and chill until firm. Serve topped with whipped cream.

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