The Original: Grandma Elsie's #PumpkinChiffonPie

Posted by David Grossman on Wed, Nov 18, 2020

Pumpkin_Chiffon_Pie

With Thanksgiving just around the corner, we’re excited to share Grandma Elsie’s world-famous Pumpkin Chiffon Pie recipe with you. So get out your grocery list because these are the most delicious, mouthwatering pies you’ll ever taste. We guarantee you’ll want these on your Thanksgiving table. And if you’re new to the blog and are curious about who Grandma Elsie is, or want to learn more about our Thanksgiving tradition at The Grossman Group, you can do that here.

Ingredients

Pie:

  • 1 envelope gelatin dissolved in 1/4 cup of water
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (packed)
  • 1/8 teaspoon ginger
  • 2 eggs, separated
  • 2 teaspoon 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 tablespoon 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 tablespoon powdered sugar

Directions

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.

For a printable recipe card, click here.

GET THE PIE RECIPE

—David Grossman

If you’re interested in having all of Grandma Elsie’s recipes in one place, click on the image below to download her official recipe cookbook (for free!):
Grandma Elsie Recipe Book

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