Spicy Pumpkin Chiffon Pie

Quick look

  • prep 30 min    cook 10 min
  • serves 8

In the 1950s, an inventive cook created a fluffy mixture by folding beaten egg whites into a creamy pie filling. The result was so light and airy it looked like a pile of chiffon and so the name for this recipe was coined.


This recipe need to chill for 4 1/2 hours after baking so prepare the night before for an easy day of entertaining.


  • 1 1/4 cups finely crushed gingersnaps and/or finely crushed graham crackers
  • 2 tablespoons granulated sugar
  • 4 large egg whites
  • 2 tablespoons butter or margarine, melted
  • 2 envelopes unflavored gelatin (2 teaspoons each)
  • 1 1/4 cup evaporated skim milk
  • 1 can (16 ounces) pumpkin
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2/3 cup granulated sugar

    How to make it   40 minutes, plus cooling time

  • 1

    Preheat the oven to 375°F. In a small bowl, stir together the gingersnaps and the 2 tablespoons granulated sugar. In another small bowl, combine 1 of the egg whites and the melted butter. Add to the crumb mixture and stir until combined. Press into the bottom and up the sides of a lightly greased, 9-inch pie plate. Bake for 4 to 5 minutes or until edge of crust is starting to brown. Cool on a wire rack.

  • 2

    Meanwhile, in a medium-size saucepan, sprinkle the gelatin over milk; let stand for 1 minute. Cook over low heat for 5 minutes or until gelatin dissolves completely, whisking constantly. Remove from heat.

  • 3

    In a large bowl, combine the pumpkin, brown sugar, cinnamon, lemon rind, ginger and cloves. Stir in the gelatin mixture. Refrigerate the mixture for 30 minutes, stirring occasionally.

  • 4

    In a clean, large heavy saucepan, with an electric mixer on high, beat the remaining 3 egg whites and the 2/3 cup granulated sugar over low heat for 6 minutes or until stiff peaks form. Fold into the pumpkin mixture. If necessary, refrigerate until the mixture mounds slightly when dropped from a spoon. Spoon the pumpkin mixture into the baked crumb crust. Cover and refrigerate for at least 4 hours or until set.

  • Nutritional Information(per serving)

    • Calories: 278
    • Fat: 5 g
    • Saturated Fat: 2 g
    • Cholesterol: 9 mg
    • Sodium: 227 mg
    • Carbs: 52 g
    • Protein: 8 g
    • Fiber: 2 g

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail

Some people like to travel by train because 
it combines the slowness of a car with the cramped public exposure of 
an airplane.

Dennis Miller

I think my pilot was a little inexperienced. We were sitting on the runway, and he said, “OK, folks, we’re gonna be taking off in a just few—whoa! Here we go.”

Kevin Nealon

“I can’t wait until your vacation is over.” 
—Everyone following you on Instagram


A man knocked on my door and asked for a donation toward the local swimming pool. So I gave him a glass of water.

Comedian Greg Davies

Funny Jokes

Just found the worst page in the entire dictionary. What I saw was disgraceful, disgusting, dishonest, and disingenuous.


Funny Jokes

Client: We need you to log in to the YouTube and make all our company videos viral.

From clientsfromhell.net

Funny Jokes

My cat just walked up to the paper shredder and said, “Teach me 
everything you know.”


Funny Jokes

“Just because you can’t dance doesn’t mean you shouldn’t dance.” 

@yoyoha (Josh Hara)

Funny Jokes

My parents didn’t want to move to Florida, but they turned 60 and that’s the law.

—Jerry Seinfeld

Funny Jokes

Q: What do you call an Amish guy with his hand in a horse’s mouth?

A: A mechanic.