Here’s our favorite Fall dessert! This is the best and easiest version of the Pumpkin Chiffon Pie, in my opinion. Make this the day before you intend to serve it, for best results.
I do some modifications of the recipe, which I found in The Nut Cookbook.
You can use evaporated milk instead of whole milk and a 15 ounce can of pumpkin. Also, you can use 2 eggs instead of 3. If you use 3 eggs, you’ll need two packages of plain gelatin.