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Pumpkin Chiffon Pie

Nancy Shepherd

Ingredients

  • 3 egg yolks

  • 1 cup of sugar

  • 1 1/4 cup pumpkin (Libby's)

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1 tablespoon Knox (gelatin)

  • 3 egg whites

Instructions

  1. Beat egg yolks with half cup of sugar and add pumpkin, milk, and seasonings. Cook and stir in double boiler until thick. 

  2. Soak gelatin in water for 5 minutes and add it to the mixture, stirring until gelatin is dissolved. Let cool. 

  3. When mixture is beginning to thicken, fold egg whites, which have been beaten until stiff (with remaining sugar having been incorporated in egg whites.) 

  4. Pour into baked pie shell. Chill. 

  5. Garnish with whipped cream. Makes a 9 inch pie.

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