Recipe 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! Originally submitted to ThanksgivingRecipe.com."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pumpkin pie spice
1 (.25 ounce) package
1 (16 ounce) package
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 plain ordinary crust!
I have to say that this was NOT a success for me. From the numerous good reviews, I think it was my fault... the egg whites would not stiffen, and for someone with less chiffon experience, it would have helped to know that you have to whip the whites in a metal bowl and allow them to come to room temperature before they will firm up. Also, I did what one reviewer suggested and made a gingersnap crumb crust rather than just using whole cookies. It was very tasty, but turned to mush when I added the filling. Overall, good ideas - but a disappointing result!
Very, very good. I love pumpkin and I really like how light and refreshing this dessert is. Everyone loved it.
This is the best pumpkin pie recipe I have ever
tried but I use canned pumpkin and would rather have
a recipe that calls for a "can of pumpkin" instead
of one cup. I put walnuts in the oven for awhile
before using.I have had to give recipe to others
after using and serving. Delicious !
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.
This was a huge hit! The pie was intense with flavor and it was as smooth as silk. I found it to be a bit more elegant than standard pumpkin pie, but with none of the work. Not that it needs any help in the flavor department, but some of family members like to drizzzle maple syrup over it. This recipe will be the only one I'll use. Well worth a try!
This is a great pie. I made the crust with ground gingersnaps and butter, but other than that I followed the recipe. Light and fluffy with a nice spicy pumpkin taste. I think I like this better than tradiional pumpkin pie! Seems to me that it tastes better a day or two out as well, as the flavors have melded together. Only thing is the crust did get soggy after a couple days. This one is a keeper for sure!
This pie is fabulous! the only thing I will do differently next time is to make it the day I intend to eat it because my (Mi-Del) gingersnaps went a bit soggy. It was still a huge hit at Thanksgiving
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Pumpkin Chiffon Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 343
** Calories from Fat: 107
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.
See how to make homemade pumpkin pie using fresh pumpkins.