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Pumpkin Chiffon Pie - 3 eggs


  • 1/4 cup cold water
  • 1 tablespoon gelatin
  • 2 cups pumpkin (or 1-15 oz. can)
  • 1 cup sugar
  • 3 teaspoons pumpkin pie spice
  • 1/2 cup evaporated milk
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1/4 teaspoon Clabber Girl Baking Powder
  • 1 pastry shell*


Soften the gelatin in the cold water; set aside. In the upper part of a double boiler, place the pumpkin, sugar, spice, milk and salt. Mix thoroughly and cook over hot water until hot. Add gelatin mixture and stir until dissolved. Beat egg yolks; slowly add some of the gelatin-pumpkin mixture to the beaten egg yolks. Return all to double boiler and continue cooking for approximately 5 minutes. Cool.
Mix Clabber Girl Baking Powder with egg whites and beat until stiff. When the gelatin-pumpkin mixture begins to congeal, fold in the stiffly beaten egg whites. Pour into a baked pastry pie shell and chill overnight in refrigerator. Serve with whipped cream, slightly sweetened and flavored with vanilla.
Makes 6 servings.

From the Clabber Girl Recipe Book
Recipe was originally printed in the 1930's "Clabber Girl Baking Book"