Dad's Pumpkin Chiffon Pie Recipe - Allrecipes.com
  • READY IN 3+ hrs

Dad's Pumpkin Chiffon Pie

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  2. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  3. 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.
  4. 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).
  5. Whip egg whites with the reaming 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

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 fluffy. Makes other pumpkin pies truly taste like... someone said mud

 
Most Helpful Critical Review
Dec 23, 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 cookies get soggy and makes the pie taste nasty.

 

10 Ratings

Dec 23, 2003

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 this again!!

 
Dec 23, 2003

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 into the ginger snaps, it reminds me of a very fluffy banana pudding, except that it tastes like pumpkin pie instead of banana. This recipe seems to be especially popular with children. I wound up having to use 2 pie pans for it though. It makes 2 pies or 1 very deep dish pie.

 
Dec 23, 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 fluffs up almost like mousse but is more substantial, and has a marvelous lightly spiced pumpkiny taste. I would say the gingersnap crust MUST be used - for me, it made the pie. I suggest buying quality cookies, with lots of ginger (I used brand-name Mr. Christie Midget Snaps, thin wafers) And next time I think I will even layer them a bit more to make a thicker crust. HOWEVER, I am now signed up to make the pumpkin pie for my family dinners for the next 25 years...

 
Feb 01, 2004

I think a little more spice would be nice, but maybe thats just me.

 
Jan 14, 2004

Gingersnap cookies did not soften as I would have liked them to. Too hard to cut. When they say the first piece is the hardest to come out, they should have said all pieces are hard to come out with this pie. PLEASE NOTE: Flavor and texture were WONDERFUL, that's why 4 stars- I will just be a little more creative with the crust.

 
Nov 21, 2007

This is very close to my Mom's recipe, except she: 1. did a graham cracker crust 2. used 2 1/2 cups Pumpkin 3. used 1/2 cup light brown sugar - 1 cup white sugar 4. 1/4 teaspoon nutmeg 5. 3/4 cup evaporated milk 6. no butter- it's in the graham cracker crust

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 68.6 g
  • 22%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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