Pumpkin Chiffon Pie

When it comes to pumpkin pie at our house, pumpkin chiffon is the only way to go! Although we make our own crust for this, you can use a store bought crust to cut down on time, but not on flavor! The filling is cooked on the stove, and folded into egg whites, for an oh so fluffy texture!


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Pumpkin Chiffon Pie

Pumpkin Chiffon Pie


Units Scale
  • 1/4 cup cold water
  • 1 envelope of unflavored Knox gelatin
  • 3 eggs separated
  • 1 cup sugar divided
  • 1/2 tsp salt
  • 1 can pumpkin
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 cup milk


Mix Gelatin into water and set aside, to let firm up.

In a medium sauce pan whisk together eggs, 1/2 cup of sugar, salt, pumpkin, spices, and milk. Cook on the stovetop at medium heat. Continue to stir until thickens. Remove from heat and mix in gelatin, until dissolved.

Cool completely. We like to set the pan out on the back porch covered, if the temperature is cooler outside in the fall or winter.

Beat egg whites until soft peaks are formed. Gradually stir 1/2 cup sugar and beat until stiff. Now it is time to softly fold egg white mixture into the pumpkin. Be sure to fold gently until completely mixed with no streaks.

Pour into baked pie shell & refrigerate.

  • Prep Time: 15 Minutes
  • Cook Time: 10 minutes
  • Category: desserts
  • Method: stovetop

Keywords: pumpkin chiffon pie, pumpkin pie

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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