Pumpkin Chiffon Pie I

Pumpkin Chiffon Pie I

14

"This is one of my sister's introductions to the family traditions!"
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Ingredients

servings 229 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
  2. Soften gelatin in cold water, then stir into hot mixture.
  3. Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

Reviews

14
  1. 17 Ratings

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Most helpful positive review

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 yo...

Most helpful critical review

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...

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 yo...

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. ...

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.

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 t...

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...

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.

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 sh...

Really good, not exactly what I expected. But like I said it was good. It was a milder, sweeter version of a pumpkin pie. The texture was light and creamy. I would have liked a little more f...

Thanksgiving isnt Thanksgiving without pumkin pie!