Pumpkin Chiffon Pie with Piñon Praline

Pumpkin Chiffon Pie with Piñon Praline


  • 1 Pre-Baked 9″ piecrust
  • 1 Tablespoon + 1 teaspoon unflavored gelatin
  • (4 tsp. total)
  • 2/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 5 egg yolks, beaten
  • 3/4 cup milk
  • 1 cup pumpkin puree
  • 3 egg whites (pasteurized)
  • 1/4 teaspoon cream of tartar
  • 1/3 cup confectioner’s sugar


Have ready one baked 9″ piecrust of your favorite recipe

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 over medium heat and cook, stirring constantly, for 1 minute.Remove from heat and stir in pumpkin puree.

Chill until firm.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add cream of tartar and 1/3 cup confectioner’s sugar, continuing to beat until stiff peaks form.

Fold into pumpkin mixture. Pour filling into piecrust.

Chill in refrigerator, at least 4 hours, until ready to serve.

To Serve:

Buy, or make, pinon brittle. Crush slightly with back of a spoon and crumble over the pie. Garnish with sweetened whipped cream if desired. (Pie is best sliced with a knife dipped in very hot water)