Reviewed: Nov. 26, 2011

My twelve year old and I made this pie for Thanksgiving. I was wonderful! We did however have a problem getting our egg whites right, but we were persistant and this pie came out amazing. I did double the recipe and made homemade whipped cream to top it off. This pie is our new Thanksgiving tradition. Thanks for sharing.

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Reviewer:

Sharien

Reviewed: Nov. 20, 2011

I did this as an experiment in making a pumpkin chiffon pie, and it was pretty tasty: much lighter and creamier than a traditional pumpkin pie. I followed the recipe exactly. I had never made chiffon before, but I didn't have much difficulty with that part of this. The next time that I make this, I will probably do a more traditional crust: either a traditional pie crust or a gingersnap crumb crust. But even as is, this was a pretty good pie.

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 20, 2011

Didn't make the actual pie. Use the pumpkin chiffon mixture as a filling to make cream puffs. The filling was light and had a nice pumpkin flavor.

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Reviewer:

mRei

Cooking Level: Expert

Home Town: Keaau, Hawaii, USA

Reviewed: 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!

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Reviewer:

CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: 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!

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Reviewer:

sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Escondido, California, USA

Reviewed: 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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Reviewer:

mureksoy

Reviewed: Feb. 6, 2007

Everyone loved this light and tasty dessert. Made the crust with gingersnap crumbs and butter. Place it in springform pan, then topped with whipped cream and fresh ground nutmeg. A real winner!!

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Reviewer:

ANNE M.

Reviewed: 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.

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Reviewer:

Cyndy

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Cooking Level: Intermediate

Reviewed: Apr. 28, 2006

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

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Reviewer:

Oobie

Reviewed: 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!

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