Grandma Menard's Pumpkin Chiffon Pie Recipe
1 9-inch pie
Active Prep: 15 min
Cook: 30 min
For graham cracker crust:
- 1 sleeve (9 whole) graham crackers, crushed into crumbs
- 5 Tbsp. melted butter
- 1/4 cup granulated sugar
- 1 tsp. Ground Ginger
For pie filling:
- 1 Tbsp. unflavored gelatin
- 1/4 cup cold water
- 3 eggs, separated into yolks and whites
- 1 cup granulated sugar
- 1 (15 oz.) can pumpkin puree
- 1/2 tsp. Kosher Salt
- 1 Tbsp. Pumpkin Pie Spice
- 1/2 cup milk
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Learn more about the history of this wonderful pie in Janet's blog post by clicking here.
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.
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.
Serve with a generous dollop of freshly whipped cream.
Janet Johnston, Savory Spice founder