Chiffon Pumpkin Pie

Today’s recipe comes from the kitchen of Virginia Samuelson

One baked 9″ pie shell
1 T flavorless gelatin
1/4 c cold water
1 1/2 c pumpkin
3/4 c brown sugar
3 large eggs
1/2 c milk
1/2 t salt
2 t cinnamon
1/2 t nutmeg
1/2 t ginger1/2 t allspice
6 t sugar
1/4 t cream of tartar
1 1/2 C heavy whipping cream
1/3 c sugar 1 t vanilla


  • Stir gelatin into water and set aside
  • Stir together in a sauce pan pumpkin, brown sugar, 3 egg yolks, milk, cinnamon, nutmeg, allspice and salt.
  • Stiring over medium, heat slowly to bring to a boil. Boil I minute, and then remove for the stove.
  • Stir the softened gelatin into hot pumpkin mixture until it is completely dissolved, then place pumpkin in refrigerator.
  • Add 1/4 t cream of tartar to 3 egg whites then whip to soft peaks, slowly adding 6 t sugar.
  • Fold whipped egg whites into chilled pumpkin mixture which has begun to set (about 3/4 hour after having been placed in refrigerator to chill). Return to refrigerator to set more firmly
  • Pour pumpkin mixture into baked pie shell
  • Top with whipped 1 1/2 c heaviy whipping cream sweetened with 4 t sugar and 1 t vanilla. Complete topping with chopped walnuts or sliced almonds. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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