Grandma Elsie’s Pumpkin Chiffon Pie

There are lots of ways to say thank you. None as heartfelt and tasty and delicious as Grandma Elsie’s Famous Pumpkin Chiffon Pie.

Grandma Elsie's Pumpkin Chiffon Pie

  • 1 envelope gelatin dissolved in 1/4 cup of water
  • 1/4 tsp salt
  • 1/4 tsp nutmeg (packed)
  • 1/8 tsp ginger
  • 2 eggs, separated
  • 2 tsp cinnamon
  • 2/3 cup whole milk
  • 1 heaping cup canned pumpkin (NOT pumpkin pie mix)
  • 1 cup granulated sugar
  • 1/4 stick of butter or margarine
    Pie Crust:
  • We use ready-made graham cracker pie crusts, but you can also make your own—and it will be even better!
  • 1 1/3 cups graham cracker crumbs
  • 2 tblsp powdered sugar
  • 1/3 cup melted butter or margarine
    Whipped Cream:
  • 1/2 pint real whipping cream (this may be enough for two pies)
  • 1 tblsp powdered sugar


    Part 1
  • Separate the eggs from their whites. Store egg whites in the refrigerator.
  • Start a double boiler on stovetop.
  • Place all of the pie ingredients except the egg whites and gelatin in the double boiler.
  • Heat the mixture until it is thick, stirring periodically.
  • While the mixture thickens, progressively dissolve the gelatin in hot water and stir vigorously.
  • When the pumpkin mixture is thick (hint: check if the spoon stands straight up), stir the gelatin-water into the mixture on the stove, over low heat.
  • Let cool.
  • Place the mixture in the fridge until firm (we recommend letting it set overnight).
    Part 2
  • Beat egg whites until they are light and fluffy.
  • Once the mixture has become firm, in a separate bowl, beat pumpkin batter at low speed until it is creamy.
  • Then, fold the egg whites into the pumpkin batter until they are well-mixed.
  • Pour the mixture into the pie shell and top with whipped cream.
  • Sprinkle lightly with graham crackers.