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Pumpkin Chiffon Pie- Best pumpkin pie ever!

October 4, 2011 by Wifeeclectic 5 Comments

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I have to confess, I have never been a big fan of pumpkin pie, or pie in general, until my husband introduced me to this recipe. This is a lighter, delicious cousin of a pumpkin pie and one that is a must have for our table during the fall.

Pumpkin Chiffon Pie – Best Pumpkin Pie Ever

You will need:
1 unflavored gelatin envelope
1/2c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. nutmeg
3/4 C. milk
2 egg yolks, slightly beaten
1 C. canned pumpkin

You will also need:
2 egg whites
1/4 c. sugar
1/2 c. whipping cream, whipped.
1 prebaked pie crust. You can find the recipe for my Perfect Pre-Baked Pie Crust Here.

Combine the first set of ingredients in a sauce pan, stirring the dry ingredients together first before adding the yolks, pumpkin and milk. Cook over medium heat until the mixture boils and the gelatin dissolves. Remove and chill until partially set.

Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff peaks form. Fold the whipped eggs into the pumpkin mixture and then add the whipping cream. Mix well and then add to your pie crust. Chill until set and ready to serve.

Seriously this pie is delicious. It is one of the reasons I gave pies as a whole a second chance.

Print Recipe

Pumpkin Chiffon Pie

This Pumpkin Chiffon Pie is different than any other pumpkin pie you have ever had. It is light and delicious with the perfect combination of pumpkin.
Course: Dessert
Keyword: dessert, Food, Pie, Recipe

Ingredients

  • 1 unflavored gelatin envelope
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 3/4 C. milk
  • 2 egg yolks slightly beaten
  • 1 C. canned pumpkin
  • 2 egg whites
  • 1/4 c. sugar
  • 1/2 c. whipping cream whipped.
  • 1 prebaked pie crust. You can find the recipe for my Perfect Pre-Baked Pie Crust Here.

Instructions

  • Combine the first set of ingredients in a sauce pan, stirring the dry ingredients together first before adding the yolks, pumpkin and milk.
  • Cook over medium heat until the mixture boils and the gelatin dissolves.
  • Remove and chill until partially set.
  • Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff peaks form.
  • Fold the whipped eggs into the pumpkin mixture and then add the whipping cream.
  • Mix well and then add to your pie crust.
  • Chill until set and ready to serve.

Filed Under: Desserts, Recipes Tagged With: Month 'O Pumpkins, Tasty Tuesdays

Reader Interactions

Comments

  1. Cranberry Morning says

    October 4, 2011 at 1:24 pm

    I'll have to admit, I'm a little skeptical, but I'll have to give this a try! Looks delicious. 🙂

    Reply
  2. Sarita says

    October 4, 2011 at 6:01 pm

    I too am skeptical! I don't like pumpkin pie but my kids do so I will check it out and try it!

    Reply
  3. Lorene (just Lu) says

    October 4, 2011 at 7:29 pm

    I'm not a huge pie fan, and definitely not a pumpkin pie fan, so I guess I'm the third skeptic… but I'll also maybe give this a try… look at you, broadening everyone's horizons 😉

    Reply
  4. Sarita says

    October 21, 2011 at 8:13 pm

    I made 2 today. Waiting for them to set. Hoe they are good!

    Reply
  5. Linda says

    November 19, 2018 at 10:08 pm

    Going with a new way pumpkin pie, I like that I dont have to bake. Thanks in advance. Calistoga grand mother-great-grandmother.

    Reply

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Welcome to Housewife Eclectic

Debra Hawkins - Housewife EclecticHi, I'm Debra. I am a craftaholic photographer married to a web-programming amateur chef with two sassy littles keeping it interesting. It gets crazy around here. Read More…

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