Mary's Pumpkin Chiffon Pie Recipe -
Mary's Pumpkin Chiffon Pie Recipe
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Mary's Pumpkin Chiffon Pie

Recipe by  

"Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly."

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Ingredients Edit and Save

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

    30 mins
  • COOK

    5 mins

    4 hrs 10 mins


  1. Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
  2. Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
  3. In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2010

This was fabulous! My family typically does not like pumpkin pie. All four kids and hubby LOVED this. We at it in one sitting. I did not use the graham cracker crust, I just made a simple pie/tart crust (w/ real butter of course) and pre baked it ahead of time. The flavor was perfect, not too rich, extra light and melt in your mouth fluffy! Yummmm! The pie was not as set as I would think it should be but I'm sure it's either that I didn't cook/thicken it on the stove long enough or it didn't chill long enough. My family was so excited to try it we only chilled it for about 3 hours. I'm making it again tonight and will chill it overnight this time, again using the pre-baked crust. Now, how do I politely tell my in-laws that I don't want them to bring pumpkin pie to Thanksgiving dinner because we like this one better. : )

Most Helpful Critical Review
Nov 04, 2011

didn't go over well, best to stick with traditional pumpkin pie for T'giving


9 Ratings

Jul 20, 2011

Ginger snap cookies are a good alternative to graham crackers to add more flavor.

Nov 29, 2010

A family favorite. I add some fresh nutmeg and increase the cinnamon. My family has been making this for years and I was glad to see it on Allrecipes.

Oct 30, 2011

This is just what i was looking for! A light version of pumpkin pie. This is my go too recipes for pumpkin pie. Excellent flavor and texture.

Feb 01, 2011

This was very delicious and easy!

Dec 26, 2011


Nov 24, 2011

This was just delicious. I made for Thanksgiving today and my husband loved it. It's light and fluffy, not runny. I used a pre-made shortbread cookie pie crust and sprinkled toffee bits on top. It's not as dense as regular pumpkin pie, so it's great after a heavy meal. Thanks Mary!


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 12 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 410 mg
  • 16%

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

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