Sarah Nell’s Pumpkin Chiffon Pie

Mary’s mom made a Pumpkin Chiffon Pie that was so delightful, the name on the recipe has worn off from years of baking. With a light, airy texture, this pie is a delicious alternative to traditional pumpkin pie. We think it tastes pretty amazing the morning after thanksgiving too with a little bit of Irish Coffee.

Pumpkin Chiffon Pie

Sarah Nell’s Pumpkin Pie


3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 slightly beaten egg yolks
3/4 c. milk
1-1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. granulated sugar
1 9″ graham cracker crust


  1. In saucepan, combine brown sugar, gelatin, salt and spices.
  2. Combine egg yolks and milk; stir into brown sugar mixture. Cook and still until mixture comes to a boil.
  3. Remove from heat, stir in pumpkin.
  4. Chill until mixture mounds slightly when spooned (test every now and then so it doesn’t get too stiff).
  5. Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks.
  6. Fold pumpkin mixture thoroughly into egg whites.
  7. Turn into crust and chill until firm.
  8. Garnish with whipped cream, drizzle with vanilla caramel sauce.

Share your favorite pie recipes below. Happy fall baking season!