Pumpkin Pie Chiffon

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.7
  • Total Fat: 7.9 g
  • Cholesterol: 77.8 mg
  • Sodium: 337.1 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin Pie Chiffon calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from Mom's recipe Adapted from Mom's recipe
Number of Servings: 8


    1 piecrust (homemade or store-bought), baked and cooled
    ¾ cup packed light brown sugar
    1 envelope unflavored gelatin (Knox – found near the boxed jello mixes in the grocery store)
    ½ tsp salt
    1 Tbsp pumpkin pie spice
    3 egg yolks
    ¾ cup fat free evaporated milk
    1 ¼ cups canned pumpkin (1 can)
    3 egg whites
    1/3 cup sugar


Combine brown sugar, salt, gelatin, and pumpkin pie spice in a saucepan. Combine egg yolks and milk, and stir into sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat, and stir in pumpkin. Chill until mixture rounds slightly when spooned into a pan of water (about 30 min – 1 hour in the refrigerator).

In a separate bowl, beat egg whites and sugar with an electric mixer until stiff. Fold into pumpkin mixture, blending thoroughly (but don’t mix it so much that it deflates!). Pour mixture into a prepared (already baked) pie crust. Chill until firm. Top with whipped cream, if desired.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Desserts |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.