How to make it

  • In a medium sized heavy bottomed saucepan, combine 1/2 cup sugar, cornstarch and salt.
  • Beat egg yolks with 1/4 cup cold milk. Add the pumpkin. Stir to combine.
  • Add spices to 2 tablespoons boiling water to for a paste.
  • Heat one cup of milk almost to a simmer.
  • Add spices and hot milk to saucepan of pumpkin.
  • Cook pumpkin mixture about five minutes or until it comes to a boil. let it boil no more than another minute.
  • Add the butter and mix
  • Dissolve gelatin in tablespoon of cold water. when thickened, add to pumpkin.
  • While pumpkin mixture is cooling slightly, beat the egg whites until they cling to the bowl.
  • Add the remaining ¼ cup of sugar to the whites and continue to beat until stiff peaks form.
  • Add the hot pumpkin a little at a time being careful not to overwork the whites.
  • Allow to stand about 10 to 15 minutes. Pumpkin should still be pourable, but cooled a bit.
  • Pour into a baked pie shell. Refrigerate.
  • SERVE: I usually decorate the top with stabilized whipped cream. Sometimes, I'll serve sweetened whipped cream on the side.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    I LOVE it!!! We have just celebrated Thanksgiving her in Canada but I know I'll be making this Pumpkin Chiffon Pie either before Christmas or for Christmas. We LOVE pumpkin pie in my family. Here's to you for your "5" fork winner!
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  • bvannetter1955 6 years ago
    Looks like a keeper. THX!
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    " It was excellent "
    chefelaine ate it and said...
    Great recipe! Fiver! :+D
    Was this review helpful? Yes Flag

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