recipe reviews for:

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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Reviewed: Jun. 4, 2003

This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie, but they LOVED LOVED this pie. It was light and smooth.

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13 users found this review helpful

Reviewer:

MEGWEST

Reviewed: Jun. 4, 2006

My family has been making this recipe for three generations at Christmas and Thanksgiving. VERY GOOD recipe. Make sure when cooking over double boiler, that you let all of the water cook out. My mom uses a paper towel to absorb some of the water. It helps to keep the crust from becoming soggy. THIS is the ONLY recipe for pumpkin pie that we have ever used. A small difference in my recipe is the cooking directions. They are... Beat egg yolks and 1/2 cup sugar (add gradually) until thick. Add pumpkin, milk, salt and spices. Cook in double boiler until real thick. COOL. Add gelatine stiffened in cold water (stir until gelatine dissolves. Add egg whites with remaining 1/2 cup sugar (merangue) Fold into pumpkin mixture. Pour mixture into cooled baked shell and chill. If desired, top with sweetened, whipped cream. Very good. Give it a try. Might take a few times (practice) to get it right, but don't give up because this is the Best when done right.

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22 users found this review helpful

Reviewer:

RSKELTON63

Reviewed: Nov. 16, 2007

This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust, instead of a regular pie crust. To make gingersnap crust, make like you would any other cookie crust. Smush up 22 cookies until they are very fine, and add 1/2 stick melted butter- the consistancy should be like wet sand. Push in bottom and up sides of pie pan and bake at 350 for 5 or so minutes with pie weights, or other way to keep the crust flat.

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29 users found this review helpful

Reviewer:

erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Nov. 16, 2009

My great-aunt has made this pie for our Thanksgiving lunch every year since long before I was even born. I don't like regular pumpkin pie, but this one is different--so light and fluffy. Plus she makes an impossibly thin, light crust that complements it amazingly (I don't know how she does it). The ginger snap crust another reviewer mentioned sounds delicious as well!

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4 users found this review helpful

Reviewer:

Sara P

Reviewed: Dec. 4, 2009

Fluffy and smooth consistency. Nice flavor. Made this twice so far, once with ginger snap crust and once with pastry pie crust. Either way, very good.

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4 users found this review helpful

Reviewer:

contentatbeach

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 15, 2009

Excellent - this one is a keeper just as it is!

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2 users found this review helpful

Reviewer:

LNIEDEROEST

Reviewed: May 24, 2010

People who don't like pumpkin pie will like this. Delicious. The first time I made it, it looked bizarre and I almost threw it out - but the next day it looked fine and tasted delicious! Every time I have made it since then, it has looked normal...not sure what happened that first time.

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6 users found this review helpful

Reviewer:

IVORYCASSIOPEIA

Reviewed: Oct. 3, 2010

Everyone loves it and begs me to make this for them. It's very easy and addicting.

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2 users found this review helpful

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k3rri22

Reviewed: Oct. 6, 2010

Thanksgiving isnt Thanksgiving without pumkin pie!

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3 users found this review helpful

Reviewer:

krystalz

Reviewed: Nov. 8, 2010

Perhaps I did something wrong, but having made chiffon pies numerous times in the past, I cannot see what could have happened. I made this exactly as written, yet the pumpkin flavor was far too mild, and all we could taste was the gelatin. We actually threw the whole pie out after a few unhappy bites. I really wanted to like this, so if it's better the second go around, I will definitely update my review!

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3 users found this review helpful