Talking Turkey: Mamie’s Pumpkin Chiffon Pie

I don’t like pie. I like cobblers, crumbles and crisps, but I don’t like pie. For the most part, people have a hard time understanding my aversion to pie. While it’s not something I generally get into, except with fellow non-pie lovers (yes, they do exist), I will say it has to do with the crust and there being too much of it, hence my preference for cobblers. There are, however, two kinds of pie I do like and like quite a bit. One is Key Lime pie (no top crust) and the other is my mother’s pumpkin chiffon pie (also no top crust), which she serves once a year. When I told her I was posting the recipe on my blog, she said to be sure to give props where props are due, so Mamie Eisenhower, thank you for your recipe! It is delicious, light and there will be no leftovers, so you may want to make two. My mom swears by canned pumpkin and while neither she nor I are big fans of canned anything (except stewed tomatoes and Progresso Lentil soup, on my part, not hers) we both agree it’s much easier. (When cooking Thanksgiving dinner for 12, easy counts.) Fresh whipped cream is non-negotiable.

Mamie Eisenhower’s Pumpkin Chiffon Pie

1 baked pie shell (we like graham cracker crust)

3/4 cup firmly packed brown sugar

1 envelope Knox gelatin

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cup cooked or canned pumpkin

3/4 cup milk

3 egg yolks

3 egg whites

1/4 cup granulated sugar


Mix brown sugar, salt, cinnamon and nutmeg in top of double boiler

Stir in pumpkin and egg yolks, mix

Add milk

Heat over boiling water until thick, stirring constantly

Soak gelatin in 1/4 cup cold water; when gelatin dissolves stir into the pumpkin mixture

Cool until cold
and set aside

Beat egg whites with granulated sugar until stiff peaks form

Fold egg whites into pumpkin mixture and pour the mixture into pie shell

Chill in the refrigerator until set

Top with fresh whipped cream when ready to serve

One Response to “Talking Turkey: Mamie’s Pumpkin Chiffon Pie”

  1. by Dita Reade on

    This sounds just like the amazing semifreddo I make and then freeze- everyone loves it. I also make a lemon semifreddo with lemon juice and zest, no brown sugar and spices obviously!
    Happy Thanksgiving to all!

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