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My review
Dad's Pumpkin Chiffon Pie
Jennifer Powell
"Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 343 calsOriginal recipe yields 10 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
- In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
- Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
- Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
Nutrition Facts
Per Serving: 343 calories; 11.9 g fat; 54.9 g carbohydrates; 5.3 g protein; 64 mg cholesterol; 331 mg sodium. Full nutrition
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Reviews
Read all reviews 2732 Ratings
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Most helpful positive review
11/28/2001
I can't stand pumpkin pie. Ok, with this pie, I was sneaking back to the fridge for more. I used a baked pie shell, rather than the cookie crust called for. The pie is wonderfully light and f...
Most helpful critical review
11/22/2003
I really did not care for this pie; pumpkin pie is my favorite and I was excited to try this new twist, but I was disapointed. It is ok if it is all eaten right away, but after a few hours the ...
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11/28/2001
I can't stand pumpkin pie. Ok, with this pie, I was sneaking back to the fridge for more. I used a baked pie shell, rather than the cookie crust called for. The pie is wonderfully light and f...
12/18/2000
I made this recipe for Thanksgiving and it was SO yummy. My family loved it. It makes ordinary pumpkin pie look like mud. The gingersnap crust adds such a great flavor. THANKS! Will prepare...
11/30/2002
This is a very different but delicious pumpkin pie. Since I tend to like my pies lighter, I thought it was very good. The ginersnaps really added flavor. The way the pumpkin mixture oozes int...
11/17/2001
I used this pumpkin pie recipe last year, so I'm making it again this year! It was absolutely superb! I crushed ginger-snaps and added butter for the crust, and it tasted so much better than pl...
10/27/2003
This one's a keeper! This recipe does wonders to thick, heavy pumpkin. I made it for a family dinner and coaxed everyone to try it - even the "non-pumpkin-pie-eaters" loved it! The filling fl...
4/28/2006
Very, very good. I love pumpkin and I really like how light and refreshing this dessert is. Everyone loved it.
1/25/2007
VERY GOOD but VERY hard to make for someone who does not do a lot of cooking. I do not suggest this recipe for novice cooks.
11/22/2003
I really did not care for this pie; pumpkin pie is my favorite and I was excited to try this new twist, but I was disapointed. It is ok if it is all eaten right away, but after a few hours the ...