With a chipotle-parsley spice, a medley of sweet potatoes, carrots, and peppers.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 4 large pasteurized eggs, separated and divided
- 1 ¼ cups white sugar, divided
- 1 ¼ cups pumpkin puree
- ⅔ cup evaporated milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 (9 inch) prepared graham cracker crust
Instructions
- Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
- Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
- Place the bowl over a double broiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes. Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
- While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/2 cup sugar and continue to beat until stiff peaks form.
- Fold cooled pumpkin mixture into the egg white mixture. Transfer filling to the graham cracker crust.
- Chill in the refrigerator until firm, about 1 hour.
- You can use a chocolate graham cracker crust or a gingersnap crust if desired.
- This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw eggs.
Reviews
Our family loves Pumpkin Chiffon Pie! Create your version with either the graham cracker crust below, or with your favorite decorative pastry crust, it’s a seasonal winner to celebrate at eany family gathering. Thanks to my mother-in-law, RoseAnne, for making it a family tradition.
I’ve made this pie for decades…with one exception. My family uses a ginger snap crust. It really highlights the flavor and creaminess of the filling. In fact, I’m making yet another this year!
A family tradition in my husband’s family for 50 years. Now I make it for him.
A family tradition in my husband’s family for 50 years. Now I make it for him.
This was delicious made as is. Probably one of the best pumpkin pies that I’ve ever made. I put the filling in a store bought graham cracker crust cooked first with brushed egg whites and cooled. It took awhile to thicken in the double boiler but the end result was fantastic. The spices were spot on as written and a very flavorful pie. Will definitely be my go to recipe for the holidays.
I love this recipe. One note, however — it’s a double BOILER, not a double broiler 😉
I found this to be too light and fluffy for the graham cracker crust I used. The chiffon and the crust separated when attempting to serve it and it came out very messy and unappealing to look at. I think I’d prefer to find some kind of pumpkin soufflé next time, and perhaps use some type of graham type sprinkles to garnish the top. Overall, not my favorite recipe.
I like pumpkin pies and this one is also fluffy
This recipe has been in my family my entire life. I make it every year without fail. It is our family’s preference over traditional pumpkin pie. However, we use Graham Cracker crusts, not pastry crusts. It is WONDERFUL!
A good recipe, nice light filling. I’d make this again, for sure.
Maybe I should not have used fresh pumpkin. It did not set up quickly . After about an hour I put the mixture in the fridge and left it overnight. Then it was no longer runny and the recipe could be completed. The flavor is very good and it looks pretty . Next time I guess canned pumpkin would be a better choice.
My mother cut this recipe out of the newspaper, at that time it was called Mrs. Eisenhower’s Pumpkin Chiffon Pie. She was the First Lady at the time. My Mom and I made this pie every Thanksgiving but we put chopped walnuts in the bottom of the pastry crust before we baked it. It adds a little extra crunch and a toasted nutty flavor. Wonderful!
#1 dissolve gelatin in BOILING water, while mixture is cooling, not in the beginning of the recipe. #2 be careful to add half of the sugar in the mixture, and reserve the other half for the egg whites. #3 recipe makes more than what will fill a 9″ pie pan and is a waste to have to dispose of the rest. With modifications it’s a great recipe!
This pie is delicious. I’ve had and made this recipe for years. It is the only pumpkin pie my late father would eat. It is worth trying.
it tastes so good!
Just made this with homemade, fresh pumpkin puree (: Excited to taste the pie once it’s done firming!
I don’t know why this recipe doesn’t have a total of five stars. It is fantastic. My mother has made it for years and I have taken up her tradition. It’s the most light and fluffy pie you’ll ever have. Then once in a while you make a regular pumpkin pie which is fabulous, but just totally different from the chiffon. It’s a little extra work, but it is wonderful.
Not for someone who is a novice baker. Too many things left out like chilling the egg whites before beating, and how thick is thick? Approximate time in the double broiler would help. But it is delicious!
Pretty much the same recipe as my Grandmother’s Betty Crocker cook book from the 1950s! You do want your pumpkin mixture to cool until it’s just warm so you don’t end up with your egg whites cooking into solid clumps before you can get them folded together. My favorite pie!
What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it – reminded me of the pie my Aunt made when I was a kid!
My grandmother would make a pumpkin chiffon pie for Thanksgiving. I remembered it being the only pumpkin pie I ever really liked. This particular recipe yielded the BEST PUMPKIN PIE EVER!!!!!! It took some effort, but in the end it was light, fluffy, pumpkin-y, heaven. I will try to post a pic of our creation if I can…