Dad's Pumpkin Chiffon Pie Recipe -
Dad's Pumpkin Chiffon Pie Recipe

Dad's Pumpkin Chiffon Pie

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"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"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  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 13, 2002

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!

Most Helpful Critical Review
Oct 11, 2011

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!

Apr 28, 2006

Very, very good. I love pumpkin and I really like how light and refreshing this dessert is. Everyone loved it.

Dec 13, 2002

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 !

Jan 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.

Nov 12, 2005

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!

Sep 17, 2009

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!

Nov 29, 2008

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


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 331 mg
  • 13%

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

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