My grandma always made our pumpkin chiffon, and I have to imagine that’s because it was popular in cookbooks, magazines, and recipe columns in the 1960s and ’70s.

Make your pie crust and chill or leave store bought crust in fridge until ready to fill In a large mixing bowl, stir together the pumpkin, egg yolks, spices, cornstarch, and 1/2 cup sugar.

It's a classic chiffon cake, lightened by baking powder and egg whites, flavored with pumpkin puree and traditional pumpkin pie spices. But I like it even better flavored with garam masala, the Indian ...

In a saucepan, add the pumpkin puree, spices, 1/2 cup of the sugar, milk and egg yolks. Stir over medium heat to combine for about 5 to 7 minutes until thickened and hot, but do not boil.

Our readers come through for each other. Barbara Thornton accidentally threw out an old blender booklet that contained the recipe for her mother’s beloved Pumpkin Chiffon Pie. Joan Derblich ...

Then, dress it up a little. If you opt for pumpkin pie, add a Pecan Butterscotch Sauce — it’s the best of both pie flavor profiles, but you’ll need to roll out only one crust.

Fold this into the cooled pumpkin mixture in two additions, and spread in an even layer over the chilled crust. Chill this for at least 2 hours, uncovered. 5.