The BEST Pumpkin Pie Recipe for Thanksgiving

I’m sure many families claim to have “the best pumpkin pie recipe,” but sadly, other families are mistaken.

For four years now, I’ve been carrying on the tradition of making my Great Grandma’s pumpkin chiffon pie for Thanksgiving. I figured it was time to let the world in on this fluffy, delicious tradition! I hope you enjoy it as much as my family and I have. It’s a simple, no-bake recipe (but does need to be chilled for 12-24 hours before serving).

First, you’ll need:

• Brown sugar

• White sugar

• Unflavored gelatin

• Cinnamon

• Salt

• Nutmeg

• Ginger

• 3 eggs

• Milk

• Pumpkin puree

• 9 inch pie crust

Pumpkin chiffon pie

First, in a saucepan combine 3/4 cups brown sugar + 1 unflavored gelatin packet + 1 teaspoon cinnamon + 1/2 teaspoon salt + 1/2 teaspoon nutmeg + 1/4 teaspoon ginger.

Separately, combine 3 egg yokes (putting the egg whites to the side) + 3/4 cup milk.

Stir milk mixture with brown sugar mixture in the saucepan. Heat over the stove until it comes to a boil. Remove from heat and stir in 1 1/4 cups of pumpkin puree.

Chill that mixture in the fridge until it mounds slightly when spooned (usually takes 20-30 minutes).

While the mixture is cooling, beat 3 egg whites until “soft peaks” form (the change in texture will be very obvious). Add 1/3 cup white sugar gradually while you beat the eggs to “stiff peaks.”

Once the other mixture is chilled enough, gradually add and fold into egg whites. Fold in softly to maintain fluffiness. Once it’s all thoroughly one color, turn into the crust and let chill overnight. Serve with whipped cream and ENJOY!

If you do end up making this recipe, I would love to hear about your experience! And extra tip: if you want your pie to be even more flavorful, buy canned pumpkin pie mix instead of 100% pure pumpkin puree. I accidentally did this the first year I made it, and it turned out delicious!