Memere’s Pumpkin Chiffon Pie

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Memere’s Pumpkin Chiffon Pie

Yield: Serves 8


  • 2 teaspoons unflavored gelatin
  • 1/4 cup water
  • 3 eggs, separated
  • 1 cup sugar, separated
  • 1-1/4 cups canned pumpkin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 cup milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


Dissolve gelatin in water. Beat egg yolks, add 1/2 cup sugar, pumpkin, dry ingredients, and milk. Cook over low flame, stirring constantly until thickened, add gelatin until smooth. Let cool. Beat separated egg whites with remaining 1/2 cup sugar until stiff.
Fold in beaten egg whites until blended. Turn into cooked and cooled pie shell. Chill and serve with whipped cream.

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