Pumpkin Chiffon Pie Recipe - Allrecipes.com
Pumpkin Chiffon Pie Recipe
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Pumpkin Chiffon Pie
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner. See more
  • READY IN ABOUT 2 hrs

Pumpkin Chiffon Pie

Recipe by  

"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. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)"

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Ingredients Edit and Save

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

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Mix the gelatin and water in a small bowl, and set aside.
  2. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  3. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  4. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!!

 
Most Helpful Critical Review
Apr 06, 2010

I followed this exactly as written. I was anxious to try this as it allowed me to use up the leftover evaporated milk I had from another pie recipe. It was a little too sweet for us and even after hours in the fridge, it was barely set. There are too many steps so I'll stick to my pumpkin chiffon pie recipe from Better Homes & Gardens cookbook.

 
Nov 10, 2008

Great recipe. I used pasturized powdered egg whites to make it safer to eat.

 
Nov 08, 2011

This pie is SO light a fluffy! I've never much cared for regular pumpkin pie, it's too heavy after a big holiday meal, this pie is the perfect replacement! exact same flavor but more of a mousse consistency.

 
Oct 22, 2012

What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid!

 
Nov 19, 2011

This is a great recipe. My Mom made it this way for years; nobody ever had a problem with the raw egg whites. However, if you're concerned about them, you can buy pasturized egg whites at some grocery stores. Use those instead. The powdered egg whites are not very good at all. Also, it works well with a cup of sugar instead of 1 1/4 cups. A bit less sweet, but after a big Thanksgiving meal, that's ok.

 
Jan 05, 2011

Thanks for sharing a great recipe! Messed up and added all the sugar in step 2, was able to get some back out. Added what I rescued out to the egg whites in step 4 and it still turned out! It firmed up after chilling and was a hit!

 
Nov 28, 2009

Similar to grandmas recipe in betty crocker book

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 251 mg
  • 10%

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

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