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Light and Fluffy Pumpkin Chiffon Pie

 Light and Fluffy Pumpkin Chiffon Pie
This fluffy and light treat from my mother is a nice variation of traditional pumpkin pie. The spices aren't overwhelming so it appeals to all.—Jane Bradford, Decatur, Alabama
6-8 ServingsPrep: 5 min. Cook: 20 min. + chilling


  • 1 envelope unflavored gelatin
  • 1/3 cup orange juice
  • 3/4 cup packed brown sugar
  • 1/2 cup milk
  • 1/2 teaspoon pumpkin pie spice
  • 3 eggs, separated
  • 1-1/4 cups canned pumpkin
  • 3 tablespoons sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • Whipped topping


  • In a small saucepan, sprinkle gelatin over orange juice; let stand
  • for 1 minute. Heat over low heat stirring until gelatin is
  • completely dissolved. Stir in the brown sugar, milk and pie spice.
  • Cook and stir over medium heat until brown sugar is dissolved.
  • Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the
  • pan, stirring constantly. Cook and stir over low heat for 3 minutes
  • or until mixture is slightly thickened and a thermometer reads
  • 160° (do not boil). Remove from the heat; whisk in pumpkin.

2 of 2

Light and Fluffy Pumpkin Chiffon Pie (continued)

Directions (continued)

  • Cover and refrigerate for 1 hour, stirring occasionally.
  • In a small heavy saucepan, combine egg whites and sugar over low
  • heat. With a portable mixer, beat on low speed over low heat until
  • mixture reaches 160°. Remove from the heat. Add vanilla; beat on
  • high until stiff peaks form. Fold into pumpkin mixture. Spoon into
  • pie shell. Cover and refrigerate for 4 hours or until set. Serve
  • with whipped topping. Yield: 6-8 servings.
Nutritional Facts: 1 piece (calculated without whipped topping) equals 273 calories, 10 g fat (4 g saturated fat), 86 mg cholesterol, 144 mg sodium, 43 g carbohydrate, 2 g fiber, 5 g protein.