Sue's Ultra-Light Pumpkin Chiffon Pie

Total Time
Prep 30 mins
Cook 20 mins

Absolutely light as a feather. Folks will eat this one, no matter how stuffed they are! It stands very tall in the crust, due to the whipped egg whites.

Ingredients Nutrition


  1. Bake the pie shell or tart shells according to package instructions, then cool.
  2. In a saucepan, combine milk and gelatin, heat and stir until gelatin is dissolved.
  3. Add pumpkin, brown sugar, spices and egg yolks.
  4. Cook until mixture thickens, about 10 minutes.
  5. Cool until mixture begins to set-about 20 minute.
  6. Beat the egg whites, gradually adding the white sugar, until stiff.
  7. With a wisk, fold egg whites into pumpkin mixture and mix thoroughly.
  8. Pile into pie crust or tart shells.
  9. Refrigerate. Serve with whipped cream or Cool Whip.


Most Helpful

This was a hit at Thanksgiving dinner! For some reason my egg whites didn' whip up like they probably should could have been operator error, since it was 12:30 am!!!! But it worked out great, beings I had a very long road trip to take with the pie and it probably wouldn't have made it otherwise. Very tasty. Thanks so much for a great recipe!

crazycookinmama November 25, 2007

I had a recipe similar to this years ago that was lost or left behind when I moved from IL to WA. It makes a fantastic pie, and I am so delighted to find this recipe again. Thanks for posting it.

LeahinWA November 23, 2007

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