Pumpkin Chiffon Pie Recipe

by Susan on December 11, 2011

in Dessert Recipes, Frugal Cooking, Holidays, Recipes

holiday recipes and crafts



Pumpkin Chiffon Pie Recipe
Recipe Type: Dessert
  • 1/2 cup brown sugar
  • 2 envelopes unflavored gelatin
  • 4 eggs
  • 1 1/4 cup pumpkin
  • 1/2 cup coconut flakes
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 cup milk
  • 1/3 cup rum
  • 1/2 cup sugar
  • 1/2 lb gingersnaps
  • 1/4 cup melted butter
  1. Gingerbread pie crust
  2. Make crumbs of ginger snaps.
  3. Measure out 1 2/3 cups of crumbs.
  4. Mix with melted butter and press into 9 inch pie pan. Set aside.
  5. Mix brown sugar, gelatin salt and spices in heavy sauce pan.
  6. Stir in milk, egg yolks and pumpkin. Mix well.
  7. Cook over low heat, stirring frequently for about 10 minutes or until mixture begins to bubble and gelatin is dissolved.
  8. Let cool to room temperature, then stir in rum.
  9. Chill in refrigerator until mixture thickens enough to mound slightly when dropped by spoonful.
  10. Beat egg whites until stiff, beat in sugar, a little at a time then beat until smooth.
  11. Fold egg white mixture into pumpkin mixture.
  12. Ladle into crust and chill until firm. (2 hours)
  13. Toast coconut flakes by spreading on cookie sheet and baking at 350 for 5-10 minutes until brown. (stir 1/2 way through baking)
  14. Sprinkle coconut over top of pie before serving.


Craving more? Browse the recipe index for more easy recipes and check out the 25 Days of Christmas series on In Good Cents for more recipes and craft ideas for the holiday season!

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