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4 Comments

Pumpkin Chiffon Pie Filling

This pumpkin chiffon pie filling is a holiday tradition in our family that gets made for both Thanksgiving and Christmas. It’s so much Pumpkin Chiffon Pie Fillinglighter 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.

 

 

Pumpkin Chiffon Pie Filling

Grandma McIntyre
Print Recipe Pin Recipe
Servings 8

Ingredients
  

For the Pie Filling

  • 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)

For the Whipping Cream

  • 2 cups whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla

Instructions
 

For the Pie Filling

  • 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.

For the Whipping Cream

  • 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.

Notes

Store in the refrigerator. Makes enough filling and topping for one pie crust.
Tried this recipe?Let us know how it was!

 

 

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Filed Under: Desserts

About Lesa

Lesa raised Nigerian Dwarf goats, Buckeye chickens, honey bees, and produce on her small farm in northeastern Ohio. Since 2010, Lesa's writing has inspired new homesteaders on their journey to more sustainable lifestyles via this website.

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Comments

  1. Linda says

    November 27, 2017 at 5:48 pm

    Visiting from The Simple Life Pumpkin Linky Party. Love the Chiffon pie and pinned it also. Thanks for the recipe!! Linda

    Reply
  2. Mindie says

    November 27, 2017 at 5:32 pm

    I can’t wait to try this version of a pumpkin pie! You are being featured this week on the Simple Saturdays Blog Hop with this yummy recipe. Congrats!

    Reply

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