You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Mix the gelatin and water in a small bowl, and set aside.

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  • In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.

  • In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.

  • In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Nutrition Facts

317 calories; protein 7.4g; carbohydrates 47.1g; fat 11.8g; cholesterol 99.1mg; sodium 250.6mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2012
What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid! Read More
(31)

Most helpful critical review

Rating: 3 stars
04/06/2010
I followed this exactly as written. I was anxious to try this as it allowed me to use up the leftover evaporated milk I had from another pie recipe. It was a little too sweet for us and even after hours in the fridge it was barely set. There are too many steps so I'll stick to my pumpkin chiffon pie recipe from Better Homes & Gardens cookbook. Read More
(7)
38 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2012
What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid! Read More
(31)
Rating: 5 stars
10/10/2003
This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!! Read More
(23)
Rating: 5 stars
11/10/2008
Great recipe. I used pasturized powdered egg whites to make it safer to eat. Read More
(18)
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Rating: 5 stars
11/08/2011
This pie is SO light a fluffy! I've never much cared for regular pumpkin pie it's too heavy after a big holiday meal this pie is the perfect replacement! exact same flavor but more of a mousse consistency. Read More
(15)
Rating: 5 stars
11/19/2011
This is a great recipe. My Mom made it this way for years; nobody ever had a problem with the raw egg whites. However, if you're concerned about them, you can buy pasturized egg whites at some grocery stores. Use those instead. The powdered egg whites are not very good at all. Also, it works well with a cup of sugar instead of 1 1/4 cups. A bit less sweet, but after a big Thanksgiving meal, that's ok. Read More
(15)
Rating: 5 stars
01/05/2011
Thanks for sharing a great recipe! Messed up and added all the sugar in step 2 was able to get some back out. Added what I rescued out to the egg whites in step 4 and it still turned out! It firmed up after chilling and was a hit! Read More
(7)
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Rating: 3 stars
04/06/2010
I followed this exactly as written. I was anxious to try this as it allowed me to use up the leftover evaporated milk I had from another pie recipe. It was a little too sweet for us and even after hours in the fridge it was barely set. There are too many steps so I'll stick to my pumpkin chiffon pie recipe from Better Homes & Gardens cookbook. Read More
(7)
Rating: 5 stars
11/28/2009
Similar to grandmas recipe in betty crocker book Read More
(6)
Rating: 5 stars
11/29/2010
Excellent. Allow 15 minutes more total prep and cook time. Read More
(5)