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Pumpkin Chiffon Pie

From the 1976 or so Better Homes and Gardens New Cookbook
Author Kath Younger


  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk
  • 2 slightly beaten egg yolks
  • 1 cup canned pumpkin
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 cup whipping cream whipped
  • 1 9 inch graham cracker crust


  • Combine first seven ingredients in saucepan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat and chill until partially set.
  • Beat egg whites until stiff peaks from. Gradually add sugar and beat to stiff peaks. Fold gently into pumpkin mixture along with the whipped cream. Pile into crust. Chill.
  • Notes: You can use any combination of the spices. Make sure you whip the whipped cream.