You are currently viewing Pumpkin Chiffon

Pumpkin Chiffon

Dessert icon

Pumpkin Chiffon

Clara Ward
No ratings yet
Course Dessert


  • Pie crust for 9 inch pie
  • 3 egg yolks save whites
  • 1/2 cup sugar
  • 3/4 cup granulated sugar
  • 1 1/4 cup pumpkin
  • 1/2 cup milk
  • 1 teaspoon each salt ginger, cinnamon, nutmeg
  • 1 Tablespoon gelatin softened in 1/4 cup cold water
  • 3 stiffly beaten egg whites
  • 1/2 cup sugar


  • Beat egg yolks and 1/2 cup of sugar until thick, add pumpkin, milk, salt, and spices.
  • Cook in a double boiler until thick, then add softened gelatin.
  • Beat egg whites and 1/2 cup sugar. Fold stiffened egg whites into the pumpkin mixture.
  • Pour into a baked pie shell and chill.
  • Top with whipped cream to serve.


via My Mother, Lucille Lovell
Tried this recipe?Let us know how it was!

Clara Ward

Clara Ward was the wife of Carl, mother of Shelly and Jana, and grandmother to Malia, Colin, Alex, Sarah and Rachel.

Leave a Reply

Recipe Rating