Tis the season for all things pumpkin and today I am sharing my FAVORITE Pumpkin Pie recipe. To be honest, I am not a huge traditional pumpkin pie fan. However, the pumpkin pie my mom made growing up is my all time favorite. It is pumpkin flavored, but very light. It is absolutely delicious. The tradition has continued and now my mom and I make it together every year for Thanksgiving. I also always bring it to our annual Friendsgiving. It is a huge hit and my kids LOVE it! If you are hosting this year or bringing a dessert, I highly recommend trying this Pumpkin Chiffon Pie! It is sure to be a family & crowd favorite!
PUMPKIN CHIFFON PIE
INGREDIENTS:
**The filling will fill a 10″ pie shell or two 8″ pie shells**
- 1 1/2 cups canned pumpkin
- 1/2 cup milk
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup sugar (divided)
- 3 eggs separated
- 1 package unflavored gelatin
- 1/4 cup water
- pre-baked pie shell or pillsbury pie crust
DIRECTIONS
- In a saucepan, beat the egg yolks and milk stirring really well to make sure everything is mixed. Then add 1/2 cup sugar, pumpkin, salt and spices. Cook until thick. Mix packet of gelatin and water. Add to hot pumpkin and mix well. Set aside and let cool.
- Beat egg whites, gradually adding the remaining 1/2 cup sugar until stiff
- Fold the “meringue” into the cooled pumpkin.
- Put into a pre-baked pie shell and garnish with whip cream.
*Serve chilled or room temperature.
There you have it. . .my very favorite pumpkin pie. Easy, no bake and delicious! Hope you and your families have the most wonderful Thanksgiving. If you make this Pumpkin Chiffon Pie I would love to hear what you and your guests think!
Click HERE for my favorite Pumpkin Bread Recipe