Pumpkin Chiffon Pie III recipe

All Recipes Fruits and Vegetables Vegetables Squash


1 ⅓ cups quick-cooking oats
⅓ cup brown sugar
¾ teaspoon ground cinnamon
⅓ cup butter
1 (.25 ounce) package unflavored gelatin
⅔ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground mace
5 egg yolks, beaten
¾ cup milk
1 cup pumpkin puree
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar

Nutrition Info

321 calories
carbohydrate: 48.9 g
cholesterol: 150.2 mg
fat: 11.9 g
fiber: 2.5 g
protein: 6.8 g
saturatedFat: 6.3 g
servingSize: -
sodium: 319.1 mg
sugar: 37.4 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.

  2. In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.

  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Recipe Yield

1 - 9 inch pie

Recipe Note

A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.

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