Grandma’s Pumpkin Chiffon Pie is a simple, creamy no-bake alternative to the traditional pumpkin pie. This silky, smooth pumpkin chiffon pie was a staple on our family’s Thanksgiving dinner table throughout our childhood.
This pumpkin chiffon pie is one of our Grandma’s famous (to us) recipes. Many, many years ago when Barbara was in elementary school, she sat down with Grandma and made a collection of all her recipes. She thinks that this is one of the first that Grandma told her.
Grandma knew all of her recipes by heart. Isn’t that the way of the past generation? We are so thankful that our mom pushed Barbara into this project. She printed a collection of Grandma’s recipes and gave them to all of the grandchildren. What a special treat these are for us and future generations.
Grandma’s Pumpkin Chiffon Pie
Grandma’s Pumpkin Chiffon Pie recipe is absolute perfection. It is cooked on the stove using unflavored gelatin as a thickening agent. Don’t be scared by this recipe if you aren’t familiar with separating eggs or using gelatin. Any novice baker can make it, and believe us, once you have this version, you will never go back to any other recipe or a store-bought pie.
If you want to make your own pie crust, go for it. Pie crusts are one thing that our mom was never able to master (both our grandmas made great pie crusts), so that means we never mastered it either!
If you prefer a graham cracker crust, this pie would be delicious in any type of pie crust!
- 1 9-inch pie crust baked
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves can be omited
- 2/3 cup evaporated milk
- 3 eggs separated
- 15 oz. can pumpkin
- 1/4 cup sugar To be mixed with egg whites
Bake the 9-inch pie crust according to package instruction. Usually this involves pricking the bottom of the pie crust and baking for approximately 10 minutes. Let cool.
Separate the yolks from whites in all 3 eggs.
In a medium saucepan, mix together gelatin packet, 1/2 cup sugar, salt, nutmeg, ginger, cinnamon and cloves. Stir in evaporated milk and egg yolks.
Place over low heat and cook, stirring constantly until the gelatin is completely dissolved and the mixture starts to thicken slightly, approximately 5 to 8 minutes.
Remove from heat; stir in pumpkin.
Let sit on counter to cool until the mixture forms a mound when dropped from a spoon.
While pumpkin mixture cools, beat the egg whites until stiff but not dry. Gradually add the remaining 1/4 cup sugar, and beat stiff.
Once the pumpkin mixture begins to mound, fold in the egg whites gently.
Turn into cooled pie crust and chill until firm.
Top slices with whipped cream or Cool Whip.