Fluffy Pumpkin Chiffon Pie Recipe

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Fluffy Pumpkin Chiffon Pie Recipe

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This delicious pie is so light and fluffy that folks will have room for a slice no matter how full they are! Guests are always delighted with the delicate flavor.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 3/4 cup milk
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours.
Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Pumpkin Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p92

Nutritional Facts

1 piece: 274 calories, 8g fat (4g saturated fat), 3mg cholesterol, 220mg sodium, 47g carbohydrate (40g sugars, 2g fiber), 3g protein.

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 3/4 cup milk
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  1. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours.
  2. Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Pumpkin Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p92

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