Pumpkin Chiffon Pie

Published 8th Oct 2000
Pumpkin Chiffon Pie
Prep 30m
Cook 20m
Ready In 1h 50m
Servings 1 - 9 inch pie

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that’s been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)