Easy pumpkin chiffon pie with no-bake filling: Retro 50s recipe

7-step Pumpkin chiffon pie recipe from 1959

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Make a pumpkin chiffon pie the old-fashioned way (1959)

In the mood for some mid-century dessert magic this fall? This easy pumpkin chiffon pie recipe from 1959 features a no-bake filling — unflavored gelatin is the trick! — and is made completely from scratch (assuming you make a homemade pie crust similar to this one instead of using a ready-made crust).

Make this festive and nostalgic treat with just 9 easy steps, which are listed in the recipe card and also illustrated below, courtesy of an old 1950s Knox cookbook!

Easy pumpkin chiffon pie recipe step 1

Easy pumpkin chiffon pie recipe step 2

Easy pumpkin chiffon pie recipe step 3

Easy pumpkin chiffon pie recipe step 4

Easy pumpkin chiffon pie recipe step 5

Easy pumpkin chiffon pie recipe step 6

Easy pumpkin chiffon pie recipe step 7

Easy pumpkin chiffon pie recipe step 8

Easy pumpkin chiffon pie recipe step 9

Easy pumpkin chiffon pie - 1950s recipe

Classic pumpkin pie recipes: The ultimate collection
Easy pumpkin chiffon pie

Easy pumpkin chiffon pie

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes


  • 1 envelope Knox unflavored gelatin
  • 3/4 cup firmly-packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup milk
  • 1/4 cup water
  • 3 egg yolks
  • 1-1/2 cups canned pumpkin
  • 3 egg whites
  • 1/4 cup sugar
  • pie shell
  • whipped cream


  1. Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of pastry on a 14" square of foil. Lift foil and pastry and set in pie plate. Flute and prick. Trim foil and turn up to form a 1-inch collar, which protects edge from over-browning during baking.)
  2. Mix 1 envelope Knox unflavored gelatin, 3/4 cup firmly packed dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon together in the top of a double boiler.
  3. Stir in 1/2 cup milk, 1/4 cup water, 3 egg yolks and 1-1/2 cups canned pumpkin; mix well.
  4. Place over boiling water and cook, stirring occasionally, until gelatin dissolves and mixture is heated through, about 10 minutes.
  5. Remove from heat; chill until mixture mounds when dropped from a spoon.
  6. Beat 3 egg whites until stiff; beat in 1/4 cup sugar.
  7. Fold gelatin mixture into the stiffly-beaten egg whites.
  8. Turn into pie shell and chill until firm.
  9. Garnish with whipped cream, if desired.


Cooking time does not include pie shell baking time

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 71mgSodium: 205mgCarbohydrates: 39gFiber: 2gSugar: 28gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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