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Dad's Pumpkin Chiffon Pie

SUBMITTED BY: 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!"
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RECIPE RATING:
This recipe has been rated 9 times with an average star rating of 4.3
Read Reviews (8)
PREP TIME  20 Min
READY IN  3 Hrs 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup white sugar
  • 1 cup milk
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons butter
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1 (16 ounce) package gingersnap cookies

What to Drink?
Hot Non-Alcoholic Coffee

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 23, 2003 by DEBBIE CRAIG 
I made this recipe for Thanksgiving and it was SO yummy. My family loved it. It makes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 23, 2003 by SIMONAD 
I can't stand pumpkin pie. Ok, with this pie, I was sneaking back to the fridge for more. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 23, 2003 by HGORRELL 
This is a very different but delicious pumpkin pie. Since I tend to like my pies lighter, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 23, 2003 by MARCH103 
This one's a keeper! This recipe does wonders to thick, heavy pumpkin. I made it for a family... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on feb. 1, 2004 by CLOVERDALE1 
I think a little more spice would be nice, but maybe thats just me. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 14, 2004 by kasha_n_kids 
Gingersnap cookies did not soften as I would have liked them to. Too hard to cut. When they... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 23, 2003 by ABASS 
I really did not care for this pie; pumpkin pie is my favorite and I was excited to try this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 21, 2007 by jimi 
This is very close to my Mom's recipe, except she: 1. did a graham cracker crust 2. used 2 1/2... MORE


 
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Nutritional Information
Dad's Pumpkin Chiffon Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 429

  • Total Fat: 14.9g
  • Cholesterol: 89mg
  • Sodium: 414mg
  • Total Carbs: 68.6g
  •     Dietary Fiber: 1.1g
  • Protein: 6.7g

VIEW DETAILED NUTRITION

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