Pumpkin Chiffon Pie


  • 1 pkg. unflavored gelatin
  • 1/4 cup cold water
  • 1 1/4 cup plain pumpkin
  • 1/2 cup milk
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
  • Ad
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 cup sugar
  • 3 eggs, separated into yolks and whites
  • 1/2 tsp. salt


To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double boiler. Soften gelatin in cold water. Add to hot pumpkin mixture; mix and cool. When it begins to thicken, fold in stiffly beaten egg whites to which 1/2 cup sugar has been added. Pour into graham cracker crust shell. Refrigerate. Serve with whipped cream.

By Robin from Washington, IA


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November 19, 2009 Flag


  • 3 egg yolks, beaten
  • 3/4 cup packed brown sugar
  • 1 1/2 cups cooked pumpkin
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
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  • 1/2 tsp. nutmeg
  • 1 envelope unflavored gelatin
  • 3 egg whites
  • 1/4 cup sugar
  • 1 baked pie shell


Combine first 7 ingredients in top half of double boiler. Cook until thick, stirring constantly. Soften gelatin in 1/4 cup cold water. Stir into hot mixture, stirring to dissolve. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff. Fold into pumpkin mixture. Pour into pie shell. Chill until set. Garnish with whipped cream.

By Robin from Washington, IA

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