Pumpkin Chiffon Pie


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one 9-inch pie

Recipe from

Oxmoor House


3/4 cup firmly packed brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, separated
3/4 cup milk
1 1/4 cups cooked, mashed pumpkin
1/3 cup sugar
1 baked (9-inch) pastry shell
Whipped cream
Chopped pecans


Combine brown sugar, gelatin, salt, cinnamon, nutmeg, and ginger in a heavy saucepan. Combine egg yolks and milk; beat well. Stir egg mixture into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin. Chill until mixture begins to thicken.

Beat egg whites (at room temperature) until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chilled pumpkin mixture. Pour filling into pastry shell. Chill. Garnish with whipped cream and pecans before serving.


Oxmoor House Homestyle Recipes

January 1984
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