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  • Writer's pictureDairy Keen

Pumpkin Chiffon Pie

Our friend made this Pumpkin Chiffon Pie years ago, and my husband remembered it and is asking for this for Thanksgiving. This pie was originally Mamie Eisenhower’s recipe, of course there are always changes over time. The Cool Whip is a modern addition to the recipe. Hope you enjoy this for your Thanksgiving dinner too.


1 9-inch gingersnap or graham cracker, see recipe below

½ Cup brown sugar

2 envelopes unflavored gelatin (Knox) (5 teaspoons)

¾ teaspoon cinnamon

½ teaspoon ground allspice

¼ teaspoon dry ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup evaporated milk or whole milk

2 egg yolks

15 ounce can of pumpkin puree

2 egg whites

¼ Cup sugar

1 cup Cool Whip, thawed


In a heavy medium saucepan stir together the sugar, gelatin, spices, milk, egg yolks, and pumpkin. Cook and stir constantly while over medium low heat until gelatin dissolves and mixture thickens. About 7 minutes. Remove from heat. Pour into a bowl and chill until partially set about 1 ½ hours. Stir occasionally.

Beat egg whites until foamy, slowly add the sugar. Continue heating on high until soft peaks form. Carefully FOLD the beaten egg whites and the Cool Whip into the chilled pumpkin mixture.

Spoon into the baked cooled pie crust and chill for at least 4 hours. Serve with sweetened whipped cream or additional Cool Whip.


  • Can also use 2 teaspoons of pumpkin spice mix instead of all the spices.

  • Gluten Free if you use a Gluten Free Crust

  • To make Dairy Free use Almond Milk or Oat Milk. Use Dairy Free Butter in the crust and check for Dairy Free cookies for the crust. Use Dairy Free Cool Whip, careful as some still have milk in them.


Gingersnap or Graham Crust

In a medium bowl combine 1 ¼ cups crushed gingersnaps or graham crackers. Add 1/3 cup melted butter. Toss to mix well. Spread even into a 9-inch pie plate. Press onto bottom and up sides to form a firm even crust. Flatted with the bottom of a flat measuring cup to help smooth out. Bake at 350 degrees for 5 minutes, or until edges are lightly browned. Cool before adding the filling.


Jan Dairy Keen


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