Pumpkin Chiffon Pie

Total Time:
2 hrs, 25 mins
Prep Time:
25 mins
Cook Time:
2 hrs
8-10 servings
Dish Size:
9" Pie Dish
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September 13, 2017


  • 1/2 cup sugar
  • 2 envelopes unflavored gelatin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg3/4 cup milk
  • 2 large egg yolks1 cup canned pumpkin
  • 1 cup whipping cream
  • 2 tbsp sugar
  • Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/3 cup shortening
  • 4 tbsp cold water


  1. For pie crust, stir together flour, salt. Combine the shortening until crust looks like small pea sized shapes. Moisten the dough with 1 tablespoon of cold water at a time, knead dough then roll out on a lightly floured surface to 12 inches. Transfer to pie plate, trim edges, prick bottom and sides of pastry with fork and bake in a 450 degree oven for 8 minutes
  2. For filling, in a medium saucepan stir together sugar, gelatin, cinnamon, allspice, salt, ginger and nutmeg. Once combined stir in milk. Stir until gelatin is completely dissolved.
  3. In a medium mixing bowl slightly beat the egg yolks. Gradually stir in the hot milk mixture. Pour this combined mixture into a large pan and place on stove with medium heat.
  4. Stir in pumpkin and bring to a gentle boil then reduce the heat and let simmer for 2 minutes, stirring continuously
  5. Transfer to a large mixing bowl, cover lightly and chill for around 1 hour
  6. In a medium bowl, combine the whipping cream and the remaining sugar, beating until soft peaks form
  7. Fold whipped cream into pumpkin mixture and cover and chill for another 30 minutes
  8. Transfer the filling to your pie crust then let chill for four hours
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