Easy Pumpkin Chiffon Pie

  • Yield 8 servings

This delicious pumpkin pie is served in a graham cracker crust.


1 envelope unflavored gelatin
1/4 cup cold water
3 -- egg yolks
1/2 cup sugar
1/2 cup milk
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 1/4 cups pumpkin
3 -- egg whites
1/2 cup sugar
1 teaspoon 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).




Get every new post delivered to your Inbox.

Join 278 other followers