This pumpkin chiffon pie recipe has been in my family for generations. My dad grew up with my grandma making it for him each Thanksgiving, and somehow, over the years, it became known as “Mike’s Pumpkin Pie.” Oooookkkkaaaayyyy. That man almost never cooks, but somehow he became the maker of the pumpkin chiffon pie! Strange, but true. One thing that fact should tell you is that, not only is this pumpkin chiffon pie tasty enough to be made every year for decades at Thanksgiving dinner, but it’s EASY enough for even MY father to make it! That means it is EASY, people. If you’re looking for a simple pie recipe to make for Thanksgiving, well, you just found one! (ESPECIALLY since we use precooked crust! True story. Read on for more details.)
Alrighty, let’s talk about how to make this tasty Thanksgiving treat. First of all, let’s discuss the pie crust. My family truly does use premade pie crusts for ALL of our pies. My mother was the queen of the fresh peach pie. People always raved about those pies, and she got many comments specifically about her crusts. Guess what? They are Pillsbury premade crusts from the refrigerated section of the grocery store. She tried them, realized they were just as good – if not better – than anything she made homemade, and never looked back. You’re welcome.
Okay, let’s get cooking. Full recipe in a nice, easy-to-print format at the bottom of the post.
Cook and cool your pie crust AHEAD of time for this pie, as the filling will need to be poured into a fully cooked and cooled crust shell.
Now let’s make the filling. Get the gelatin softening in water.
Separate the eggs and then beat the egg yolks.
Add to the beaten egg yolks 1/2 cup of the sugar, the pumpkin, the salt, all of the spices, and the milk and mix it all together.
Transfer this mixture to a pan and cook over low heat, stirring until mixture begins to thicken. Add the gelatin to the hot pumpkin (Scoop it out with a spoon and dump it in.) and stir until dissolved. Cool.
After the pumpkin mixture thickens, beat the egg whites until they are almost stiff and beat in the remaining sugar, 1 Tablespoon at a time.
Fold the egg whites into the pumpkin mixture until well mixed.
Pour the mixture into the precooked pie crust and chill in the refrigerator until firm. It takes several hours to set up, so allow plenty of time. Serve with whipping cream on top.
I hope those instructions are clear and that you enjoy this pumpkin chiffon pie during your Thanksgiving festivities this year!
- 1 package gelatin
- ¼ cup cold water
- 3 eggs, seperated
- 1 cup sugar
- 1¼ cup mashed pumpkin
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup milk
- 1 pie crust shell*
- Cook and cool the pie crust in preparation. Begin the filling by softening the gelatin in water. Beat egg yolks and add ½ cup sugar, pumpkin, salt, spices, and milk. Mix well. Transfer to a pan and cook over low heat, stirring until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. After mixture thickens, beat egg whites until almost stiff and then beat in remaining sugar, 1 Tablespoon at a time. Thoroughly fold the stiffened egg whites into the pumpkin mixture. Pour the completed mixture into the cooked and cooled pie crust, and chill the pie in the refrigerator until firm. Takes several hours to set up. Serve with whipping cream on top.
Here are some of our other traditional Thanksgiving recipes:
(This is what we do every day AFTER Thanksgiving. We make TURKEY STOCK using our tukey bones,
and then we just that to make Turkey Chowder. It’s a great addition to a week of fabulous leftovers!)