Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Servings: 8 Prep 30 mins Total Time 5 hrs 30 mins (includes chilling)


  • 1 tablespoon unflavored gelatin
  • 3 eggs, separated
  • 1 1/4 cups canned pumpkin puree
  • 1 cup sugar, divided
  • 1/2 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 10 inch store-bought graham cracker crust
  • Whipped cream for serving, optional
  • Cinnamon for garnish, optional

Make It

1. Soak the gelatin in 1/4 cup cold water. Set aside.

2. in the top of a double boiler, lightly beat the egg yolks. Add the canned pumpkin, 1/4 cup sugar, milk, pumpkin pie spice, and salt. Place over a pan of boiling water. Cook, whisking constantly, until thick (160 degrees F), about 5 minutes. Add the gelatin mixture and stir until dissolved. Transfer to the refrigerator and chill for at least 1 hour.

3. In the top of a clean double boiler combine the egg whites, 3/4 cup sugar, 1/3 cup water, and cream of tartar. Place over a pan of boiling water. With an electric mixer, beat the egg whites mixture until stiff peaks form and mixture reaches 160 degrees F. Fold the egg white mixture into the pumpkin mixture. Spoon mixture into pie crust. Chill at least 4 hours. Serve with whipped cream and sprinkle with cinnamon, if desired.


  • Be sure to use 100% pumpkin puree for this recipe, not pumpkin pie filling.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 259, Fat, total (g): 7, chol. (mg): 71, sat. fat (g): 2, carb. (g): 43, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): 2, fiber (g): 2, sugar (g): 33, pro. (g): 6, vit. A (IU): 6088, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 28, Cobalamin (Vit. B12) (µg): , sodium (mg): 224, Potassium (mg): 167, calcium (mg): 41, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.