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Sunday, November 23, 2014

Pumpkin CHIFFON Pie Recipe, Marsha's Own

Pumpkin Chiffon Pie 



  • 32 gingersnaps, coarsely broken
  • 1/4 cup granulated sugar
  • 1/4 teaspoon coarse salt
  • 4 tablespoons plus 2 teaspoons unsalted butter, melted


  • 1 envelope unflavored gelatin (1 scant tablespoon)
  • 1/4 cup cold water
  • 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
  • 3 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutme


  1. Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
  2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
  3. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
  4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
  5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.


This recipe also can make two 8-inch pies.

I top with Fresh Whipped Cream, no one doesn't like it
& you know how many people say they dont't like the
traditional pumpkin pie because it's too dense & heavy,
+ too pumkiney. :)'s



  1. Holy Mackerel.
    You're killing me.
    This is the one I love best!
    Happy Thanksgiving, Marsha!!

  2. Yum, yum, yum!!! Thank you for sharing this, Marsha!!! xoxo

  3. Look at the babies!
    You can rest assured I will be trying this pie! It looks wonderful!
    hank you.
    ps - glad to hear the music.

  4. To die for.... Save me a slice. Autumn in NYC it's gone and pretty cold. Big hug Marsha.

  5. That pie looks amazing!


  6. I am sure I will try this recipe and it will be enjoyed by us - sweet fur Kids!

  7. Marsha, YUM! Thank you for sending this out it solved my dessert problem! Happy Thanksgiving! XxRié

  8. I want one of these for Thanksgiving! Like a whole one all to myself :)

  9. Wow, Marsha. Looks delicious. Drooling over here! Have a lovely Thanksgiving week! XOXO

  10. This sounds scrumptious. (I have already picked up the makings for pecan pie, but... you're tempting me to try this, too!)



Thank you so much for your wonderful comments, each of them mean so much to me. After all, the interaction is the reason we blog. xx's