Orange-Pumpkin Chiffon Pie

a recipe from Fabulous Pies from Pillsbury (1961)

I present to you: The 2021 Pi(e) Day WINNER! This is a delightfully fluffy pie with a complex flavor profile. All taste-testers in the room agreed that this is the top pie for the day. Don’t get scared off by the gelatin – this pie practically floats, it’s so light. Give this one a go with a graham cracker crust for some extra zing.

For more from the Pi(e) Day Collection, click here!


1 9-inch pie crust
1/2 cup sugar
1 envelope (1 T) unflavored gelatin
1/2 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ginger
2 eggs, separated
1 1/2 t grated orange rind
1 cup evaporated milk
2 cups (1 1b. can) cooked pumpkin
1/2 cup sugar
orange sections (for garnish)


Prepare pastry for one-crust 9-inch pie. Prick generously with fork. Bake at 450*F for 8-10 minutes until golden brown. Cool.

Combine in saucepan 1/2 cup sugar, gelatin, cinnamon, salt, nutmeg, and ginger. Blend in egg yolks and grated orange rind. Add evaporated milk; blend thoroughly. Cook over low heat, stirring constantly, until thickened (10-15 minutes). Chill until mixture just begins to set and is barely cool.

Stir in cooked pumpkin. Set aside.

Beat egg whites until stiff. Gradually add 1/2 cup sugar, continuing to beat until stiff and glossy. Fold into pumpkin mixture. Turn into cooled baked pie shell. Chill until set, 2-3 hours, before serving. If desired, garnish with orange sections.

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