This pumpkin chiffon pie filling is a holiday tradition in our family that gets made for both Thanksgiving and Christmas. It’s so much lighter and tastier than typical pumpkin pie. My grandmother started the tradition and it’s now into the fourth generation.
This particular Grandma did not cook a lot, but whenever she did, the results were outstanding. She was known for a few special dishes, and this is one of them.
No one wants traditional pumpkin pie after tasting this, so you might want to make two – they go quickly.
We always double the recipe and make two, otherwise, the chances of getting the second piece are slim. The recipe also used lots of whipped cream, which makes it even better.
- 1 prepared deep dish 9" pie crust
- 1 envelope Knox gelatin
- 1/4 cup cold water
- 1 1/4 cup pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup sugar
- 3 eggs (separated)
- 2 cups whipping cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
- Dissolve the gelatin in water.
- In a saucepan, combine the pumpkin and sugar.
- In another dish, beat together the egg yolks, and add to the pumpkin mixture. Add the spices and whisk to blend.
- Cook the pumpkin mixture over medium heat until the mixture thickens, stirring frequently.
- Remove the saucepan from the heat, add the softened gelatin, stir, and refrigerate until less than luke warm and mounds form when stirred.
- In a large bowl, beat the egg whites until stiff. Fold the egg whites into the pumpkin mixture.
- Pour the filling into prepared pie crust and refrigerate until set.
- In a large chilled bowl, combine the whipping cream, 2 tablespoons sugar, and vanilla.
- Beat whipping cream until soft peaks form, then spread over the refrigerated pie filling.
Store in the refrigerator. Makes enough filling and topping for one pie crust.