Rating: 4.5 stars
33 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.


Recipe Summary

1 9-inch pie


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

343 calories; protein 5.3g; carbohydrates 54.9g; fat 11.9g; cholesterol 63.9mg; sodium 331mg. Full Nutrition