Pumpkin Chiffon Pie (A Kind of Mark Twain Thank You)

I’ve been making this pie for many years.  I don’t know where I got the recipe, but it’s  good one.  If you like pumpkin pie, you’ll love Pumpkin Chiffon Pie.  It’s light, fluffy, and yummy!

Pumpkin Chiffon Pie                                                        

  • 3 beaten egg yolks
  •  3/4 cup brown sugar
  •  1 1/2 cups canned pumpkin
  • 1/2 tsp. nutmeg
  • 1 tblsp (1 envelope) unflavored gelatin
  • 3 stiffly beaten egg whites
  • 1/4 cup granulated sugar
  •  1/2 cup milk
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 cup cold water

Combine egg yolks, brown sugar, pumpkin, milk, salt & spices.  Cook in double boiler until thick, stirriing constantly.  Soften gelatin in cold water. Stir into hot mixture.  Chill until partially set.  Beat egg whites; gradually add sugar.  Beat stiff.  Fold into gelatin mixture.  Pour into graham cracker crust.  Cool ’til set.  Garnish with real whipped cream.

Graham Cracker Pie Crust

Combine 1 1/2 cups crushed graham crackers and 1/2 cup melted butter or margarine.  Mix ’til crumbs are moist.  Press mixture firmly in greased 9″ pie pan.  Chill crust ’til set.

3 Responses to “Pumpkin Chiffon Pie (A Kind of Mark Twain Thank You)”
  1. Millie says:

    I don’t even like pumpkin pie and THIS ONE IS THE BEST!!!! I’ve always called it, “Chiffony”….YUM!!!

  2. claire says:

    So THAT’s how it’s done! My husband will be in heaven!

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