Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 45 min
Cook time: 205 min
Total time: 250 min
Yield: Serves 1 or more
Ingredients: Solid Pack Pumpkin; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; Ground Ginger; Ground Cloves; Unflavored Gelatin; Eggs; 2 (12 ounce) cans evaporated milk; 1 1/2 cups granulated sugar; White Corn Syrup; 1/4 cup water; Graham Cracker Pie Crusts

This light-as-air Pumpkin Chiffon Pie is a Thanksgiving tradition that disappears faster than you can say 'Gobble, Gobble!' Our family recipe, passed down through generations, creates three dreamy 9-inch pies, each boasting a fluffy, spiced pumpkin filling and a melt-in-your-mouth texture. Get ready for rave reviews – this pie is the ultimate Thanksgiving centerpiece!

Prep Time 45 mins

Cook Time 205 mins

Calories 349.5 kcal

Protein 14g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Chiffon Pie

Solid Pack Pumpkin
1/2 teaspoon salt
1 teaspoon ground cinnamon
Ground Ginger
Ground Cloves
Unflavored Gelatin
Eggs
2 (12 ounce) cans evaporated milk
1 1/2 cups granulated sugar
White Corn Syrup
1/4 cup water
Graham Cracker Pie Crusts

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How to Make Pumpkin Chiffon Pie

In a large saucepan, combine 1 (15 ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 envelope (1 tablespoon) unflavored gelatin.
Stir in 4 large egg yolks until well combined.
Stir in 1 (12 ounce) can evaporated milk.
Over medium heat, stirring constantly, heat to a gentle boil. Do not scorch.
Remove from heat and stir in the second (12 ounce) can of evaporated milk.
Stir occasionally to prevent a skin from forming while cooling slightly (about 10-15 minutes).
In a large, clean glass or metal bowl, beat 8 large egg whites until soft peaks form. Set aside.
In a small saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
Bring to a boil over medium-high heat and cook to 240°F (soft-ball stage) on a candy thermometer.
With the mixer running, slowly pour the hot syrup in a thin stream into the beaten egg whites.
Continue beating for 5 minutes, or until the meringue is glossy and stiff peaks form.
Gently fold the pumpkin mixture and meringue together until no streaks of white remain.
Cool the mixture until it mounds slightly when dropped from a spoon (about 20-30 minutes).
Pour the filling into three 9-inch baked pie shells.
Refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set completely.
Top with whipped cream or Cool Whip before serving. Enjoy!