Spicy Pumpkin Chiffon Pie

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”8″ details=”” ] In the 1950s, an inventive cook created a fluffy mixture by folding

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”8″ details=”” ]

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.

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

[ingredients-list title=”Ingredients” serving_size=””]


  • 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


[step-list-wrapper title=”How to make it ” time=”40 minutes, plus cooling time”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[nutrition-info calories=”278″ calories_fat=”” fat=”5 g” sat_fat=”2 g” choles=”9 mg” sodium=”227 mg” carbs=”52 g” sugars=”” protein=”8 g” fiber=”2 g”] [/nutrition-info]


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Originally Published in Reader's Digest