Easy Pumpkin Chiffon Pie

  • Yield: 8 servings


1envelope unflavored gelatin
1/4cup cold water
3-- egg yolks
1/2cup sugar
1/2cup milk
2teaspoons pumpkin pie spice
1/8teaspoon salt
1 1/4cups pumpkin
3-- egg whites
1/2cup sugar
1teaspoon vanilla extract
1-- 9-inch graham cracker pie shell


  1. Soften gelatin in cold water.  Combine egg yolks, 1/2 cup sugar, milk, pumpkin pie spice, salt and pumpkin in saucepan.  Cook over low heat until thickened.  Stir in gelatin mixture.  Cook until gelatin is dissolved.  Let stand to cool.  Beat egg whites with 1/2 cup sugar in mixer bowl.  Stir into cooked mixture.  Add vanilla; mix well.  Spoon into pie shell.  Chill until serving time.  Serve with whipped cream or whipped topping. 

Recipe reprinted with permission from the Telephone Pioneers of America’s Calling all Cook, Three (the Telephone Pioneers of America, Alabama Chapter #34, Birmingham, Al., 1994).


Nutritional Info *per serving

  • Calories 353
  • Fat 13g
  • Cholesterol 82mg
  • Sodium 300mg
  • Carbohydrate 56g
  • Fiber 2g
  • Protein 6