This is one of my sister's introductions to the family traditions!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.

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  • Soften gelatin in cold water, then stir into hot mixture.

  • Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

Nutrition Facts

229 calories; 7.3 g total fat; 78 mg cholesterol; 371 mg sodium. 37.2 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2007
This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust instead of a regular pie crust. To make gingersnap crust make like you would any other cookie crust. Smush up 22 cookies until they are very fine and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights or other way to keep the crust flat. Read More
(31)

Most helpful critical review

Rating: 2 stars
11/08/2010
Perhaps I did something wrong but having made chiffon pies numerous times in the past I cannot see what could have happened. I made this exactly as written yet the pumpkin flavor was far too mild and all we could taste was the gelatin. We actually threw the whole pie out after a few unhappy bites. I really wanted to like this so if it's better the second go around I will definitely update my review! Read More
(4)
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/19/2007
This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust instead of a regular pie crust. To make gingersnap crust make like you would any other cookie crust. Smush up 22 cookies until they are very fine and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights or other way to keep the crust flat. Read More
(31)
Rating: 5 stars
11/19/2007
This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust instead of a regular pie crust. To make gingersnap crust make like you would any other cookie crust. Smush up 22 cookies until they are very fine and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights or other way to keep the crust flat. Read More
(31)
Rating: 5 stars
06/04/2006
My family has been making this recipe for three generations at Christmas and Thanksgiving. VERY GOOD recipe. Make sure when cooking over double boiler that you let all of the water cook out. My mom uses a paper towel to absorb some of the water. It helps to keep the crust from becoming soggy. THIS is the ONLY recipe for pumpkin pie that we have ever used. A small difference in my recipe is the cooking directions. They are... Beat egg yolks and 1/2 cup sugar (add gradually) until thick. Add pumpkin milk salt and spices. Cook in double boiler until real thick. COOL. Add gelatine stiffened in cold water (stir until gelatine dissolves. Add egg whites with remaining 1/2 cup sugar (merangue) Fold into pumpkin mixture. Pour mixture into cooled baked shell and chill. If desired top with sweetened whipped cream. Very good. Give it a try. Might take a few times (practice) to get it right but don't give up because this is the Best when done right. Read More
(25)
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Rating: 5 stars
07/16/2003
This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie but they LOVED LOVED this pie. It was light and smooth. Read More
(14)
Rating: 5 stars
08/04/2011
People who don't like pumpkin pie will like this. Delicious. The first time I made it it looked bizarre and I almost threw it out - but the next day it looked fine and tasted delicious! Every time I have made it since then it has looked normal...not sure what happened that first time. Read More
(6)
Rating: 5 stars
11/18/2009
My great-aunt has made this pie for our Thanksgiving lunch every year since long before I was even born. I don't like regular pumpkin pie but this one is different--so light and fluffy. Plus she makes an impossibly thin light crust that complements it amazingly (I don't know how she does it). The ginger snap crust another reviewer mentioned sounds delicious as well! Read More
(5)
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Rating: 2 stars
11/08/2010
Perhaps I did something wrong but having made chiffon pies numerous times in the past I cannot see what could have happened. I made this exactly as written yet the pumpkin flavor was far too mild and all we could taste was the gelatin. We actually threw the whole pie out after a few unhappy bites. I really wanted to like this so if it's better the second go around I will definitely update my review! Read More
(4)
Rating: 5 stars
12/08/2009
Fluffy and smooth consistency. Nice flavor. Made this twice so far once with ginger snap crust and once with pastry pie crust. Either way very good. Read More
(4)
Rating: 4 stars
12/01/2010
Really good not exactly what I expected. But like I said it was good. It was a milder sweeter version of a pumpkin pie. The texture was light and creamy. I would have liked a little more filling as it filled up a little low next time I will try to use a smaller pie tin. I just boiled water in a large pan and cooked the egg yolk in a smaller pan on top of it and it turned out great. Thanks for a great recipe. Read More
(3)
Rating: 5 stars
10/06/2010
Thanksgiving isnt Thanksgiving without pumkin pie! Read More
(3)