7 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

This was good, just not a favorite among the pumpkin lovers in my family. We felt that the pumpkin taste was barely there--- it could have used more spices and a richer flavor for our tastes. I did follow other's suggestions and use a graham cracker crust, which went well with the lightness of this pie.

0 people found this helpful. Was it helpful to you? [Yes] [No]
AmyMCGS November 28, 2009

I typically make the custard style pumpkin pie and was very pleased at the ease and taste of this recipe. In place of the baked pastry shell, I did use Graham-Cracker Crust (Microwave) and for the spices an equal amount of Baking Spice Blend Mix. The brown sugar was reduced to 1/3 cup and 1/3 cup of white sugar was used in the egg whites. I did add 1/2 teaspoon Cream of Tarter to the egg whites while whipping. The pie was made in an 8x8 inch pan and made 9 servings. I will keep this on hand to use again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
PaulaG November 29, 2008

Wonderful pie, and so easy! I loved the flavor of the spices. I made a graham cracker crust using maple syrup, and the combination with the pumpkin and spices both tasted and smelled heavenly.

0 people found this helpful. Was it helpful to you? [Yes] [No]
sszz October 29, 2008

YUM! This is so much better than regular “cooked� pumpkin pie!! I think it’s just divine with candied ginger on top of the whipped cream! The pies can be made a few days ahead of time and frozen (without the whipped cream garnish); to thaw, allow to stand in the refrigerator for three hours. Note that the raw egg factor can worry some people and you absolutely have to chill these pies right up to serving. In 2003, I drove two hours with these pies in my car to an outdoor Thanksgiving celebration here in Florida and they literally melted. I don't know what I was thinking!

0 people found this helpful. Was it helpful to you? [Yes] [No]
FLKeysJen March 05, 2007

My mother made this pie when I was young and I make it every year. We make the crust out of ground up ginger snap cookies...yummmmm

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nancy Levine November 22, 2006

Very light, good flavor, not at all difficult to make, just need to give it time to set up. Used powdered egg whites since salmonella is a consern with raw egg whites.Served it with whipped cream. Another recipe used whipped cream instead of egg whites.Then you could serve it without the whipped cream on top.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kathy Tee November 27, 2004

I have a recipe from a Better Homes cookbook that is nearly identical to this one and I have to say it is spectacular. It's much lighter than your typical pumpkin pie but packs a mean pumpkin punch in terms of flavour. People just love the "fluffy" texture.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sackville October 10, 2004
Pumpkin Chiffon Pie