Pumpkin Chiffon Pie - Yum

Pumpkin Chiffon Pie Thanks to Mary Pat via Karen!
Makes 2 pies

1 can Libby’s Pumpkin Pie Mix
1 ½ pints whipping cream (I use a whole quart!)
2 cooked pie crusts (Pillsbury refrigerated - the ones you unroll)

Put in double boiler: (I just use a regular pan and stir a lot)
The pumpkin pie mix
1 tsp. Cinnamon
1 cup brown sugar
¼ tsp. Nutmeg
1 tsp. Salt
3 egg yolks slightly beaten

Cook until thick, then add 1 envelope Knox unflavored gelatin already dissolved in ¼ cup cold water. (with so much whipped cream, you might want to use 2 envelopes)
Cool, then add 1 tsp. Vanilla

Whip 3 egg whites until almost stiff
Add ¼ cup sugar slowly. Set aside.

Add 1/3 cup sugar and 1 tsp. Vanilla to whipping cream and whip.

Slowly fold 1 ½ cups (or more) of the whipped cream into the egg whites.
Then slowly fold egg whites and cream into cooled pumpkin mixture.

Pour into pie shells and top with remaining whipped cream. Refrigerate.


This is a Thanksgiving tradition in the Keller family. Armantine Keller got the recipe from her friend and neighbor, Roma Morman in the 1950’s. She made these special pumpkin pies every year at Thanksgiving, and her children have continued doing so for their families too.

The original recipe only called for 1 pint of whipping cream, and Armantine only bought 1 pint, so there was never enough whipped cream to go all over the tops of the pies, so she would put dollops of whipped cream around the edges. As children, we all wanted one of the big globs of real whipped cream, so I always buy a whole quart of whipping cream and pile it on both pies so everyone can get all the whipped cream desired.

Thanksgiving would not be the same without these pies.
Wish I had a picture!
Mary Pat Keller Van Epps