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Pumpkin Chiffon Pie I

“Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.”

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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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Pumpkin Chiffon Pie III

Submitted by: NFELTON

A very light pumpkin pie with whipped egg whites folded in to produce an airy quality. The crust is made with oats, brown sugar and cinnamon.

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Pumpkin Chiffon Pie II

Submitted by: Sandy

There 's non-fat milk, reduced fat graham crackers, and sugar free pudding in this guilt-free delicious pie, but no one will be able to guess. The filling turns out rich and creamy, and it 's ready to serve after chilling in the fridge.

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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! Originally submitted to ThanksgivingRecipe.com.

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Pumpkin Chiffon Pie IV

Submitted by: BEENER

Using sugar-free instant pudding and lite whipped topping in this pumpkin chiffon pie makes for a lighter - but just as delicious - treat for holiday celebrations!

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Pumpkin Chiffon Pie

Submitted by: Carla A. Lightsey, Houston, Texas

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.

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Yummy Pumpkin Pie

Submitted by: Loretta Byrd

Sweetened condensed milk and custard mix distinguish this very creamy, no-bake pumpkin pie. And it 's a snap to make. Pumpkin puree, brown sugar, spices, custard mix and sweetened condensed milk are stirred up in a saucepan until everything is mingled. The filling is then poured into a pre-baked crust and chilled until ready to serve.

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Pumpkin Pie II

Submitted by: HOCHSTETLER

For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.

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World's Best Pumpkin Pie

Submitted by: MRSLIZBIZ

Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.

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