*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was fabulous! My family typically does not like pumpkin pie. All four kids and hubby LOVED this. We at it in one sitting. I did not use the graham cracker crust, I just made a simple pie/tart crust (w/ real butter of course) and pre baked it ahead of time. The flavor was perfect, not too rich, extra light and melt in your mouth fluffy! Yummmm! The pie was not as set as I would think it should be but I'm sure it's either that I didn't cook/thicken it on the stove long enough or it didn't chill long enough. My family was so excited to try it we only chilled it for about 3 hours. I'm making it again tonight and will chill it overnight this time, again using the pre-baked crust. Now, how do I politely tell my in-laws that I don't want them to bring pumpkin pie to Thanksgiving dinner because we like this one better. : )
This was just delicious. I made for Thanksgiving today and my husband loved it. It's light and fluffy not runny. I used a pre-made shortbread cookie pie crust and sprinkled toffee bits on top. It's not as dense as regular pumpkin pie so it's great after a heavy meal. Thanks Mary!
my goodness, why are there all these great ratings! I've been cooking for 30 years, and this recipe lacked significant instructions ; like cooling the cooked pumpkin mix, before folding in the egg whites, no wonder one person's came out runny. Another person said it was easy?
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