No ImageChiffon Pumpkin Pie

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  1. Claire

    Hi! Can I make this without the rum?

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  2. Shirley Prater

    Very good and will make again.will use 1/8 tsp of cloves.


  3. Todd Dreher

    Most of this ingredients is what I use in mine. I’m surprised I found this recipe he almost exactly like mine. I’m going to give you a few more pinpointers so what you can do to make it better. I’m from Ohio and there we have many different varieties of pumpkins. I use on this is a long with the sugar pumpkins at least three other types of pumpkins all different types so I use around for maybe five different types at least four different types of pumpkins and mix them all together and you create a flavor that will really astonish your friends and family. Cuz he’s pumpkin has its own unique flavor so when you mix the sugar pumpkins with three different types of pumpkins on top of it you’re creating something very unique and different. I have wor baking contest by doing it this way in different areas I have entered it in. I have won three years in a row with this recipe by using different pumpkins VS 1 pumpkin. now the good news is I buy gallon baggies freezer baggies. Because I make enough mixture to where I put them in the baggies put them in the freezer and freeze them this way I can have pumpkin pie anytime throughout the year that I want all I do is make my pie shells took my mixture out of the freezer thought poured into my shell and bake it just that fast just that simple and you got pumpkin pie anytime you want throughout the year. I usually have about four or five bags in the freezer and usually carries me over to the next following year of Thanksgiving and Christmas. So why not be prepared and have it all ready to go or something different you can have that homemade pumpkin pie from scratch.

  4. Becky Altinman

    What is the equivalent of the powder gelatine to gelatine sheets in the recipe? Thank you.

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  5. Kass

    How far in advance can you make the pie?

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