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Pumpkin Chiffon Pie Filling

Servings 8
Author Grandma McIntyre


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


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.


Store in the refrigerator. Makes enough filling and topping for one pie crust.