Whole Pumpkin Chiffon Pie with fall leaves in background.
Pies,  Recipes

Old Fashioned Pumpkin Chiffon Pie Recipe

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It’s December so you may be wondering why I’m sharing a pumpkin recipe. I made Pumpkin Chiffon Pie for Thanksgiving this year and I just had to share it now instead of waiting until next year. If you’re like me, you can eat pumpkin any time of the year. Pumpkin is always amazing in my book!

Pumpkin Chiffon Pie Slice on marble plate.

Every year at Thanksgiving, we have pumpkin pie. It is a favorite of mine and my husband’s, for sure. But this year, I decided to switch it up when I came across a 1950s recipe for Pumpkin Chiffon Pie. I love a good chiffon pie and I had never heard of Pumpkin Chiffon!

This pie is definitely a little more time-consuming than regular pumpkin pie because it involves making Jell-O and pudding and letting them set. The good thing is that modern Jell-O and pudding set a lot faster than the original.

Ingredients

  • Orange Gelatin
  • Salt
  • Pumpkin Pie Spice
  • Sugar
  • Water
  • Light Cream
  • Milk
  • Vanilla Pudding Mix
  • Pumpkin
  • Pie Crust

Equipment You May Need

  • Glass Bowls
  • Egg Beater
  • Measuring Cups and Spoons

Helpful Tips

  • With gelatin, it is important that the water is hot, so I boiled my water with a tea kettle on the stove and then measured it. When I added the cold water I actually used my 1/2 cup measuring cup as an ice scoop and then added water to fill it. The ice helps it set even faster, which is a trick I learned from my mom. I chilled the gelatin in the fridge for about 10 minutes before using it for the last part of the recipe.
  • This recipe says to use an egg beater, but I used a hand mixer, and was just fine. It also says to set the bowl of gelatin in ice and water while you whip with the egg beater, which can be tricky. It is important to keep the gelatin cold, though, so it is an important step. I used two bowls that were close in size to make it easier.

Other Recipes You May Enjoy

If you’re not a pumpkin pie fan, you may like Old Fashioned Coconut Cream Pie, Heavenly Lime Pie, or Blueberry Pie instead. You may also enjoy this Fresh Squeezed Lemonade. Add this French Onion Stuffing to your Thanksgiving feast, too.

Final Thoughts

My family absolutely loved this pie and requested I make it again next year instead of regular pumpkin pie! I would have to agree, it’s definitely a keeper!

What is your favorite kind of pie? Let me know in the comments below!

Whole Pumpkin Chiffon Pie with fall leaves in background.

Pumpkin Chiffon Pie

A vintage chiffon pie recipe with pumpkin, orange, and vanilla swirled together to create a smooth, delicious pie.
4.67 from 3 votes
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 Package Orange Gelatin 4 serving
  • ½ teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • ¼ Cup Sugar
  • 1 Cup Hot Water
  • ½ Cup Cold Water
  • 1 Cup Cold Light Cream
  • ½ Cup Cold Milk
  • 1 Package Vanilla Instant Pudding Mix 4 serving
  • Cups Canned Pumpkin
  • 2 8-or 9-Inch Pie Shells baked

Instructions
 

  • Combine gelatin, salt, pumpkin pie spice, and sugar.
  • Add boiling hot water and stir until completely dissolved.
  • Chill for 5 minutes or until slightly thickened.
  • Pour light cream and milk into separate bowl.
  • Add pudding mix and beat slowly with egg beater until mixed well, approximately 1 minute.
  • Let set, approximately 5 minutes.
  • While pudding is setting, set bowl of gelatin in a slightly larger bowl of ice and water.
  • Whip gelatin with egg beater or hand mixer until thick and fluffy.
  • Use mixer to add pumpkin and instant pudding mixture; mix well.
  • Pour into pie shells.
  • Chill until firm; approximately 1 hour.
  • Makes two 8- or 9-inch pies.

Notes

  • With gelatin, it is important that the water is hot, so I boiled my water with a tea kettle on the stove and then measured it. When I added the cold water I actually used my 1/2 cup measuring cup as an ice scoop and then added water to fill it. The ice helps it set even faster, which is a trick I learned from my mom. I chilled the gelatin in the fridge for about 10 minutes before using it for the last part of the recipe.
  • This recipe says to use an egg beater, but I used a hand mixer, and was just fine. It also says to set the bowl of gelatin in ice and water while you whip with the egg beater, which can be tricky. It is important to keep the gelatin cold, though, so it is an important step. I used two bowls that were close in size to make it easier.
Keyword 1950’s Recipe, Chiffon Pie, Dessert, Pie Recipe, Pie,, Pumpkin Pie

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