Spiced Pumpkin Chiffon Pie

  • fairydragonstar Posted: 12/06/09
    Worthy of a Special Occasion

    my mom has for years made Pumpkin Chiffon the consensus at the dinner table was this was the better then the her usual recipe (she used that recipe for 35 years but with a move it is still in a box) My Personal comment is that I was never a big fan of the original but I loved this the spices were the right balance

  • Bethany101 Posted: 12/27/10
    Worthy of a Special Occasion

    The pie was wonderful but I can't help but wonder if there is an easier way to get to the same end result. I did use a frozen pie crust and store-bought whip cream to save on time. These shortcuts still produced a well-liked dessert. The pumpkin flavor is not very strong for those who aren't crazy about traditional pumplin pie. I would make this again but allow more time to pull it together.

  • ElleAnn Posted: 12/19/09
    Worthy of a Special Occasion

    This was a big hit for a holiday gathering. Light and not too sweet. Will make again.

  • buxtrosion Posted: 11/26/09
    Worthy of a Special Occasion

    Wow, this is really good! Most pumpkin pie is so heavy, but this is really light and fluffy. This may be my new favorite holiday pie. It's a fair bit of work with the gelatin, egg whites, and cooked sugar, but I thought it was fun to do something different. Probably not for beginners, though. I lost my candy thermometer, so I just cooked the sugar to the hard-ball stage and it was fine.

  • sneezles Posted: 11/26/09
    Worthy of a Special Occasion

    I made this for Thanksgiving and it is amazing. Light and not heavy on the spices. I was skeptic while preparing because it's quite a bit of work but it was well worth the effort. I did not use the recipe for their crust though. I also didn't have nutmeg but subbed ground mace since they are so similar in flavor.

  • Hope91 Posted: 12/26/09
    Worthy of a Special Occasion

    Served this for Thanksgiving and it went over quite well, despite some odd looks when I brought it out. I loved that this was light and fluffy, not dense and tasting like pumpkin pie filling like your standard pumpkin pie recipe. Will likely make again.

  • JNBank Posted: 11/25/12
    Worthy of a Special Occasion

    Made this the wed of thanksgiving week. It was pretty good but even better the day after thanksgiving. I guess it needed more time to sit and absorb the ingredients. I'll use pumpkin pie spice next time. I liked the consistency and made the crust using whole wheat flour and it was great. Needed more whipped cream however.

  • daneanp Posted: 02/09/14
    Worthy of a Special Occasion

    Oh my, this is a great pumpkin pie recipe. I cheated and used a premade crust. I somehow misplaced my candy thermometer so I just boiled the syrup until the sugar was completely dissolved and it worked out fine. Redi-whip finished the dish. Fantastic. Easier than I thought it would be actually.

advertisement

More From Cooking Light