"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin Chiffon Pie Recipe

  Tried it? Rate this Recipe:


This recipe for Pumpkin Chiffon Pie, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Hasser
Added: Tuesday, September 1, 2009


1 envelope unflavored gelatin
3/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ginger
3/4 cup milk
3 egg yolks, beaten
1 (15 oz) can pumpkin
3 egg whites
1/4 cup sugar
1 baked pie crust
1 lg container Cool Whip©

Place beaters and bowl in refrigerator to chill for beating egg whites. Combine gelatin, brown sugar, salt, cinnamon, allspice, nutmeg, and ginger in sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture comes to a boil and gelatin dissolves. Remove from heat and chill until partially set.
Beat egg whites with chilled beaters in a chilled bowl until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in cooled pumpkin mixture. Spread into pie crust. Chill until firm. Top with Cool Whip©.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!