Best Ever Pumpkin Chiffon Pie
photo by PaulaG
- Ready In:
- 1 9 in.baked pastry shell
- 1 tablespoon gelatin powder (such as Knox)
- 3 whole eggs, separated
- 1⁄2 cup packed brown sugar
- 1 1⁄4 cups canned pumpkin (not pumpkin pie filling)
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄2 cup white sugar
- Cool Whip (optional)
- Put the gelatin to soak in 1/4 cup cold water.
- Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- Cook and stir this over simmering water till it thickens.
- Add the soaked gelatin until it dissolves.
- Remove from the stove and chill till filling starts to set.
- (I put the pot in ice water).
- Whip the 3 egg whites till stiff but not dry.
- Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- Fill pie shell and chill several hours.
- Serve with Cool Whip.
- Preparation time is approximate.
Questions & Replies
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I grew up on this pie. Mom had Alzheimer’s so I never got her recipe. This recipe is so close to what I remember. It will make all those people who turn their noses up to pumpkin pie change their mind. It is so light and the addition of that cool whip totally makes it special. I used a baked pastry shell. When the recipe says let sit for several hours definitely make sure you do. Remember there is gelatin in it so it need to set. I make mine the day before so I’m sure it’s set. You don’t want to cut a pie in front of company and have it start running on you. Definitely a keeper.
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.
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 Recipe #96877 and for the spices an equal amount of Recipe #145505. 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.
YUM! This is so much better than regular â€œcookedâ€? pumpkin pie!! I think itâ€™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!
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I've been married since June 2003, after waiting (ack) 45 years to meet the right man! It was worth the wait though... Now I'm the very proud stepmom (even if only part-time) to 3 wonderful kids. :) I worked as a cook for over 20 years, and have to say, it's a lot more fun cooking at home.....making what I want for a change!