Pumpkin Chiffon Pie

Tracy DePue

This is Tracy’s mother’s traditional Thanksgiving recipe; the date on the recipe is November 1968.

Pumpkin Chiffon PieIngredients:

Pie shell of your choice. (See Biscoff Cookie Pie Crust recipe below)
2/3 C. Brown Sugar (packed)
1/2 tsp. Salt
1/2 tsp. Cinnamon (ground)
1/2 tsp. Nutmeg (ground)
1/2 tsp. Allspice (ground)
1/4 tsp. Ginger (ground)
1/8 tsp. Cloves (ground)
2/3 C. Evaporated Milk (5 oz. can)
3 Egg yolks beaten
1 envelope KNOX gelatin
1/4 C. cold water
1 1/4 C. Canned Pumpkin (10 oz.)
3 Egg Whites
1/4 C. Sugar

Instructions for filling:

  1. Mix dry ingredients from brown sugar to cloves into sauce pan.
  2. Dissolve and stir gelatin in cold water and set aside.
  3. Add and stir evaporated milk and egg yolks into sauce pan.
  4. Place over low heat. Cook, stirring constantly until the mixture thickens slightly. About 3-4
    minutes. NOTE: If you begin to see ‘chunks’ you’ve cooked too long and scrambled the eggs.
    Start over.
  5. Remove from heat.
  6. Put gelatin in the sauce pan mixture and blend together.
  7. In a separate bowl, add pumpkin and blend the sauce pan ingredients into the pumpkin.
  8. Chill in refrigerator – stir occasionally until mixture mounds when stirred (about an hour).
  9. Beat the egg whites with hand mixer until stiff (not dry) – gradually adding sugar while beating.
  10. Remove the pumpkin mixture from refrigerator and gently fold egg whites into pumpkin mixture
    with a spatula or spoon. NOTE: Do not use a mixer to combine these two or you’ll lose the air
    from the egg whites.
  11. Pour mixture into shell and refrigerate.
  12. Pie needs to set up in refrigerator for at least 8 hours – best when made the day before.
    Upon serving, add whipped cream of choice. Enjoy!

Take the crust to another level by making a Biscoff Cookie Pie Crust:


1 8.8 oz. container of Biscoff Cookies
7 Tbs. melted butter
1/4 cup granulated sugar

Instructions for crust:

  1. Preheat oven to 350 degrees.
  2. Place cookies in food processor and pulse until they become fine crumbs.
  3. Set aside 2 Tbs. of crumbs for topping.
  4. Add melted butter and sugar in food process with cookie crumbs. Pulse again until the cookie
    crumbs resemble wet sand. If too dry, add butter.
  5. Scrape into 9 inch pie pan/plate and press into side of pan. Make sure the thickness is
    consistent throughout.
  6. Bake the crust for 10 minutes.
  7. Take out and place on wire rack to cool.