Barbara's Pumpkin Chiffon Pie - Dee Dee's

Diane Hopson Smith


Another wonderful recipe that my sister in law makes. Barbara is a wonderful baker to say the least!

And this is a favorite for ALL that have experienced it.

I'm not a big fan of the traditional pumpkin pie, but I love this one.


★★★★★ 2 votes

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  • 4 tsp
    plain gelatin
  • 1/2 c
    cold water
  • 1 c
  • 1/2 tsp
  • 1/4 tsp
  • dash(es)
  • 1/8 tsp
  • 2 c
    canned pumpkin
  • 6
    egg yolks, beaten
  • 1
    tall can evaporated milk
  • 6
    egg whites
  • 6 Tbsp
  • 1 tsp
  • 1 c
    toasted coconut
  • 1
    baked pastry shell
  • ·
    whipped cream for topping

How to Make Barbara's Pumpkin Chiffon Pie - Dee Dee's


  1. Sprinkle gelatin over water to soften, about 5 minutes.
  2. Blend next 6 ingredients in top of double boiler, stir in pumpkin, yolks and milk. Beat with rotary beater until thoroughly blended. Remove and wash beaters. Place over boiling water; cook and stir with a wooden spoon until thick and very smooth, about 5 minutes. Remove from heat; stir in gelatin until dissolved.
  3. Cool by setting in pan of ice cold water until it looks like thick honey, but not congealed.
  4. Beat egg whites to stiff foam; add the 6 Tbsp. Sugar gradually, beating to a stiff, glossy meringue. With a rubber spatula, cut and fold meringue into pumpkin mixture lightly but thoroughly. Add ¾ cup coconut and vanilla.
  5. Turn mixture into baked pastry shell, quickly spreading out level, chill until set, 2 to 3 hours before cutting. Top with whipped cream and remaining coconut.

Printable Recipe Card

About Barbara's Pumpkin Chiffon Pie - Dee Dee's

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #holiday

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