Walnut Pumpkin Chiffon Pie

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Senior Cook
Jun 16, 2002
Montana, USA

1 1/2 cups chopped or ground walnuts
3 tablespoons sugar
2 tablespoons butter, softened
2 envelopes unflavored gelatin
1/4 cup cold water
3 eggs, separated, *see note*
1/2 cup milk
3/4 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 cups canned pumpkin
1/3 teaspoon cream of tartar
1/3 cup sugar
Whipped cream and walnut halves, for garnish

Combine chopped or ground walnuts with 3 tablespoons of sugar and the butter; mix well. Spray the pie pan with nonstick cooking spray. (We skipped the spray because our pans are nonstick.) Pat mixture over bottom and sides of a 9-inch pie pan. Bake in 350-degree oven for 10 to 12 minutes until lightly browned. Cool completely on rack, then chill.

Soften gelatin in water or 1/4 cup eggnog. Beat egg yolks with the 1/2 cup of milk or eggnog. Beat in brown sugar, salt and spice. Add gelatin and pumpkin.

Cook, stirring, over moderate heat (or in double boiler) until filling thickens and gelatin dissolves, about 10 minutes. Remove from heat and cool until mixture begins to gel.

Beat egg whites (see note) with cream of tartar to soft peaks. Beat in 1/3 cup sugar gradually, until egg whites are stiff and glossy and sugar is dissolved. Fold into pumpkin mixture. Pour filling over baked and cooled crust. Chill 3 to 4 hours or overnight (we chilled overnight) or until firm. Decorate with whipped cream and walnut halves to serve.

**Note: We used powdered egg whites (the product name is Just Whites), prepared according to package directions.

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