Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

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"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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1 h 50 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 251 mg
  • 10%

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.


  • Prep

  • Cook

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  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.


  1. 27 Ratings

Most helpful positive review

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

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 aft...

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Most positive
Least positive

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

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

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 fold...

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...

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 ...

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 fi...

Similar to grandmas recipe in betty crocker book

My grandmother would make a pumpkin chiffon pie for Thanksgiving. I remembered it being the only pumpkin pie I ever really liked. This particular recipe yielded the BEST PUMPKIN PIE EVER!!!!!! I...

Excellent. Allow 15 minutes more total prep and cook time.

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