Pumpkin Chiffon

"This was my son and nephew's favorite pumpkin pie. It's a lot lighter than regular pumpkin pie. Prep time does not include chilling time."
 
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Ready In:
30mins
Ingredients:
14
Yields:
1 pie
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ingredients

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directions

  • Combine first 7 ingredients in saucepan.
  • Stir in milk, yolks and pumpkin.
  • Cook and stir til it boils and gelatin dissolves.
  • Remove and chill til slightly set.
  • Beat egg whites til stiff while slowly adding sugar.
  • Fold into pumpkin mixture.
  • Whip cream and fold into pumpkin mixture.
  • Put in baked pie shell.

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Reviews

  1. So glad I found this my regular pumpkin pies are always overdone or raw in the middle so my son and I make these instead!
     
  2. I was short on time and decided to give this a try. I made a graham cracker/almond crust and used pumpkin pie spice and cinnamon (thanks to reviewer Shawnee) since I was missing them. The whole family enjoyed (even my daughter who does not really care for regular pumpkin pie!). Thanks for posting, Zipadedoda. Roxygirl
     
  3. This is the same recipe that I've used for several years. I have found that if I don't have all the different spices on hand (or don't want to buy a bunch of little bottles for just one pie), using 1 1/2 teaspoon of Pumpkin Pie Spice plus 1/4 teaspoon of cinnamon works well. I make a graham cracker crust from scratch and add a bit of cinnamon into the crust before I bake it. I always get LOTS of compliments on this pie.
     
  4. Oh my gosh is this good. I actually doubled the recipe and used a deep graham crust instead of a regular crust and it just filled it. I just could not bring myself to make plain old custard pumpkin pies this year, and this was just the thing. Excellent.
     
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