Name: Grandma Menard's Pumpkin Chiffon Pie
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8 servings
Ingredients: For graham cracker crust:; 1 sleeve (9 whole) graham crackers, crushed into crumbs; 5 Tbsp. melted butter; ¼ cups granulated sugar; For pie filling:; 1 Tbsp. unflavored gelatin; ¼ cups cold water; 3 eggs, separated into yolks and whites; 1 cups granulated sugar; 1 (15 oz.) can pumpkin puree; ½ tsp. Kosher Salt; ½ cups milk

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Grandma Menard's Pumpkin Chiffon Pie

Recipe by Janet Johnston, Savory Spice founder

All-Purpose Cooking

Baking

"A classy version of the original" pumpkin pie recipe that has been passed down through the generations of Savory Spice founder Janet Johnston's family. It has a melt-in-your-mouth fluffy texture with sweet and warm flavors of cinnamon, allspice, and cloves. Bake Grandma Menard's Pumpkin Chiffon Pie and let us know what you think!

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Serves 8 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

For graham cracker crust: 1 sleeve (9 whole) graham crackers, crushed into crumbs 5 Tbsp. melted butter ¼ cups granulated sugar

1 tsp. Ground Ginger

For pie filling: 1 Tbsp. unflavored gelatin ¼ cups cold water 3 eggs, separated into yolks and whites 1 cups granulated sugar 1 (15 oz.) can pumpkin puree ½ tsp. Kosher Salt

1 Tbsp. Pumpkin Pie Spice

½ cups milk

Directions

Step 1 For graham cracker crust: Preheat oven to 375 degrees. Combine all ingredients and mix thoroughly. Press into a 9-inch pie plate and bake for 8 min.

Step 2 For pie filling: Sprinkle gelatin into cold water and let sit for at least 5 min. Beat 3 egg yolks and stir in sugar, pumpkin puree, salt, Pumpkin Pie Spice, and milk. Cook mixture in a double boiler (or in a glass bowl set on top of a pot of simmering water) for about 30 min. until mixture is thick, stirring often. Add softened gelatin and stir until gelatin mix is completely melted. Remove from heat and let mixture cool completely. Beat egg whites to stiff peaks and gently fold into cooled pumpkin mixture. Spoon filling into graham cracker crust and chill for at least 3 hours to set.

Recipe Notes

Learn more about the history of this wonderful pie in Janet's blog post by clicking here.