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Mary's Pumpkin Chiffon Pie

EMET

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

4 h 10 m servings 296 cals
Original recipe yields 8 servings (1 9-inch pie)

Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

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. 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

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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Least positive
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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...

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

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.

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.

This was very delicious and easy!

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

Just like i REMEMBER MY aUNT MAKING THEM.

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. ...

My mother used to make a pie like this but I couldn't follow her cryptic recipe. Found this and it's almost identical. High calorie and tons of sugar, awesome! This is the best Thanksgiving/Chri...