Pumpkin Chiffon Pie

You’ll love this lighter version of traditional pumpkin pie!


  • 9″ graham cracker crust
  • 1T gelatin
  • 1/4c cold water
  • 3/4c brown sugar
  • 1/2t salt
  • 2t cinnamon
  • 1/2t ground ginger
  • 1/2t allspice
  • 1-1/3c pumpkin puree
  • 3 eggs, separated
  • 1/2c milk
  • 1/4t cream of tartar
  • 6T sugar


Stir gelatin into cold water. Let stand for a few minutes. Mix brown sugar, spices and pumpkin, egg yolks and milk in a saucepan.  Cook over low heat, stirring constantly. Boil for one minute. Remove from heat and stir in gelatin.

Allow to cool until partially set.  Beat smooth or put through a sieve if there are lumps.

Beat egg whites until frothy.  Add cream of tartar.  Add sugar one tablespoon at a time. Beat until stiff peaks form.

Fold meringue into the pumpkin mixture. Pour into the crust. Allow to set for several hours.

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