Chiffon Pumpkin Pie

Total Time
50mins
Prep 0 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
  2. Add milk and egg yolks. Mix well.
  3. In another bowl, beat egg whites until firm.
  4. Fold into pumpkin mix and pour into pie shell.
  5. Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
  6. I use the blender for all mixing.

Reviews

(7)
Most Helpful

I am not a pumpking pie eater however my friends and family are. I served this Dish Christmas 2009. It got mixed reviews and most said it was like any other standard pumpkin pie they have had. Thus the 3 Stars. 5 stars reserved for those make again spectacular dishes.

Abby, Sarah & Eli's Mom February 22, 2010

Can't believe I forgot to review this recipe. Made it for our 2009 Christmas dinner and it was wonderful. After a heavy holiday meal I so do love pumpkin pie but often find I don't have much room left in my stomach so this was fantastic. So light and fluffy but not lacking on pumpkin flavour. A definite 'keeper' recipe.

Tiggrr February 07, 2010

This pie phenomenal! I made it with pumpkin from my garden that I thought wouldn't have much flavor, but it was incredible. I baked the pumpkin in the oven after rubbing with margarine (I Can't Believe It's Not Butter Lite), sprinkling with brown sugar and cinnamon using the Pumpkin Pie Filling recipe I found on RecipeZaar. Then I proceeded with this recipe, simply omitting the 35% cream and adjusting the milk to account for a little sugary runoff from baking the pumpkin. I had twice as much as called for, so I doubled the recipe and put half in a large Keebler graham cracker crust ready-made pie tin, about half in individual Keebler graham cracker pie tins and what was left over a Pyrex custard cup. I baked them all together, but removed the individual pies after 5 minutes at 450 and 20 minutes at 350. Fantastic!

Tajmari August 30, 2009

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