Pumpkin Pie Recipe
Pumpkin Pie Recipes — Three vintage pumpkin pie variations: a fluffy “dreamy” pumpkin pie, a classic baked pumpkin pie, and a chilled chiffon pumpkin pie.
Recipes on this page
Use the links below to jump directly to each recipe.
Dreamy High Pumpkin Pie
Ingredients
- 2/3 cup sugar
- 1 envelope unflavored gelatin (about 1 tablespoon)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 egg yolks, slightly beaten
- 3/4 cup milk
- 1 cup cooked or canned pumpkin
- 3 egg whites
- 1/3 cup sugar
- 1/2 cup whipping cream (for topping)
- 1/2 cup flaked coconut, toasted
- 1 prepared graham cracker crust
Instructions
- In a saucepan, combine 2/3 cup sugar, gelatin, cinnamon, salt, and nutmeg.
- Mix egg yolks with milk; add to saucepan. Cook, stirring constantly, until slightly thickened.
- Stir in pumpkin. Chill, stirring often, until mixture mounds slightly when spooned.
- Beat egg whites to soft peaks. Gradually add 1/3 cup sugar and beat to stiff peaks.
- Fold chilled pumpkin mixture into egg whites.
- Pile into graham cracker crust. Chill until firm.
- Before serving, whip cream and spoon dollops in the center. Sprinkle with toasted coconut.
Pumpkin Pie
Ingredients
- 1 can (1 lb) pumpkin
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 3 eggs, slightly beaten (reserve a small amount of egg white)
- 1 cup milk
- 1 small can (about 5.3 oz) evaporated milk
- Nutmeg (to sprinkle on top)
- 1 unbaked pie shell
Oven: 450°F then 350°F
Instructions
- Preheat oven to 450°F.
- Mix pumpkin with sugar, salt, ginger, and cinnamon.
- Stir in eggs, milk, and evaporated milk until well blended.
- Beat the reserved egg white and brush/spread on the bottom and sides of the unbaked pie shell.
- Pour pumpkin mixture into shell and sprinkle nutmeg over the top.
- Bake at 450°F for 10 minutes, then reduce to 350°F and bake 30–40 minutes.
Serves: 6–8
Chiffon Pumpkin Pie
Ingredients
- 1 baked 9-inch pie shell
- 1 envelope unflavored gelatin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup evaporated milk
- 1 1/2 cups cooked pumpkin
- 3 eggs, separated
- 1/4 cup granulated sugar
- 1 cup brown sugar
Instructions
- In the top of a double boiler, mix gelatin, brown sugar, salt, cinnamon, and nutmeg.
- Stir in evaporated milk, beaten egg yolks, and pumpkin.
- Cook over boiling water, stirring often, about 10 minutes. Remove from heat.
- Chill until mixture begins to set.
- Beat egg whites until frothy; gradually add granulated sugar and beat to stiff peaks.
- Fold the partially set pumpkin mixture into the egg whites.
- Pour into baked pie shell and chill until firm.
- Garnish with whipped cream and cherries or nuts if desired.
Serves: 6–8
FAQ
What’s the difference between pumpkin pie and chiffon pumpkin pie?
Classic pumpkin pie is baked until set. Chiffon pumpkin pie uses gelatin and folded egg whites for a lighter texture, then chills to set.
How do I know when pumpkin pie is done?
The center should be mostly set with a slight jiggle. It firms up more as it cools.
Can I make these pies ahead of time?
Yes. Pumpkin pie and chiffon pies are great made a day ahead and refrigerated. Add whipped cream topping right before serving.
Do I need a graham cracker crust for the dreamy pie?
That’s the traditional choice for chilled pies, but you can also use a baked pastry shell if you prefer.