Mom’s Pumpkin Chiffon Pie
Pumpkin Chiffon Pie is a light, elegant twist on a holiday favorite—creamy, fluffy, and packed with warm spices. Whether you’re hosting Thanksgiving or just craving something cozy, this pie will steal the show.
Pumpkin pies are truly a Thanksgiving tradition, but they should also be a fall tradition. There are so many different ways to make a pumpkin pie. If you are looking for a simple pie recipe for Thanksgiving you just found it!!.
This recipe is a a light, delicious take on traditional pumpkin pie that’s perfect for cozy autumn days. An easy, make-ahead dessert that feels like fall in every bite.
This Pumpkin Chiffon Pie recipe has been in my family for generations. It came from a really old Betty Crocker Cookbook my mother had.
Growing up, my Mom always made this Pumpkin Chiffon Pie recipe for Thanksgiving dinner! I loved it as a child and looked forward to this delicious dessert every year!
Pumpkin Chiffon Pie is a Thanksgiving tradition to start in your family, and so much better than traditional pumpkin pie and incredibly delicious!
Chiffon pies came to be in the 1920’s and got their name because of the light, airy filling.Chiffon pie filling is made by folding meringue (stiffly beaten egg whites and sugar) into a flavored pie filling that is thickened with unflavored gelatin.
Pumpkin chiffon pie feels like the softer, more sophisticated cousin of regular pumpkin pie. It’s creamy, airy, and perfectly spiced.
Make this dessert for Thanksgiving, I promise your family will love it. It’s one of the BEST Pumpkin Pie recipes ever!
Grab your apron and let’s get baking!
Ingredients
- 1 pkg plain gelatin
- 1/4 cup cold water
- 3 eggs separated
- 1 cup sugar
- 1 1/4 cups mashed pumpkin
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup milk
- 1 tbsp powdered sugar
- 1/2 piint real whipping cream (this may be enough for two pies)
Instructions
- Dissolve the gelatin in water in a little bowl.
- In a saucepan, combine the pumpkin and sugar.
- Beat together the egg yolks, and add to the pumpkin mixture. Add the spices and whisk to blend.
- When the pumpkin mixture is hot turn the heat down and add the gelatin stir and let it cook for a couple of minutes. Turn off the heat.
- In a large bowl, beat the egg whites until stiff. Fold the egg whites into the pumpkin mixture. Then I let it sit on the stove for another couple of minutes.
- Pour the filling into a prepared pie crust and refrigerate until set.
- Just before serving, top with billowy whipped cream and a sprinkle of cinnamon.
