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Pumpkin Chiffon Pie
By Chef Lynne Fochtl


1 envelope Unflavored Gelatin

1/2 cup Cold Water

3 whole Egg Yolk

1/2 cup Sugar

1 1/4 cups Pumpkin puréed, or Butternut Squash purée

1/2 cup Milk

1/2 teaspoon Salt

1/2 teaspoon Ginger

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

3 whole Egg Whites

1/2 teaspoon Sugar additional

1 large Pie Crust baked


To puree squash or fresh pumpkin, set oven to 400F. Carefully cut squash into quarters and remove seeds. Lightly oil cut surface and place cut side down onto baking sheet. Bake until fork tender, about 30-45 minutes depending on size. Scoop out and puree in blender until smooth. Cool well before adding to recipe.

Soften gelatin in small dish with ½ C. cold water.

Beat egg whites until stiff. Add sugar. Fold with pumpkin mixture until blended. Pour into cooled pie shell and chill. Serve with fresh, sweetened whipped cream.

Beat egg yolks and ½ C. sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick. Remove from heat. Add softened gelatin and stir until gelatin dissolves. Set double boiler in large dish that is half filled with ice and water. Stir to cool.