Grandma Joan's Pumpkin Chiffon Pie

READY IN: 30mins
Recipe by Suzy_Q

My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.

Top Review by swick

Gingerbear....You don't have to re-cook. I think this recipe fails to elaborate on the egg white part. Beaten to a pulp does not really explain that you need to beat your egg whites and sugar until they form peaks.... Then fold gently into the mix. As a side note I have always added my gelatin then cooled the mix until it is rather thick but not lumpy.

Ingredients Nutrition


  1. Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.

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