Pumpkin Chiffon Pie


1 9" baked pie shell or a 9" graham cracker crumb crust
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cup cooked, or canned pumpkin (or prepare fresh, see below)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoons each, cinnamon, nutmeg and ginger
1/2 cup granulated white sugar
1/2 pint whipping cream for garnish (optional)


Many Of Us Who Have Had Pumpkin Chiffon Pie Can Never Go Back To The Traditional Version. This Is A Light Fluffy Pie With The Same Spicy Pumpkin Flavor We Are All Accustomed To., Recipes From GourmetSleuth

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