Nana's Homemade Pumpkin Pie

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Our Nana's homemade pumpkin pie recipe has been handed down through a couple of generations from my husband's grandmother. Great Nana could sure whip up the best pumpkin pie at Thanksgiving and Christmas. It's an honor to share this recipe with you.

So if you are looking for a special recipe to delight your family and friends during the holidays, give this a try.

This pumpkin chiffon pie recipe has converted me to the chiffon style and I've never looked back. In fact, since I was first introduced to this fine lady and her savory pies, I've never had the desire to eat another traditional pumpkin pie. Try it and you may never go back either.

Chiffon pumpkin pie is light and creamy with the addition of egg whites folded in, perfect after a large meal. And since this is an easy no-bake pie, it won't take up precious oven space when cooking those holiday feasts.

You can even save more time if you buy a store bought pie crust and cook according to package directions. Cool before adding the pumpkin mixture.

If you prefer to make a homemade pie crust you can find my pie crust recipe here. Just scroll down part way to find it. This recipe will make two 9 inch pie crusts. Bake each pie crust for 9 to 11 minutes at 450 degrees and cool. 

Watch My Pumpkin Pie Video

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Nana's Homemade Pumpkin Pie


  • 1 package Knox gelatin
  • 1/2 cup cold water
  • 1 1/2 cups canned pumpkin
  • 3/4 cup brown sugar, firmly packed
  • 3 egg yolks - separated from whites. Put whites in a bowl in refrigerator
  • 1/2 cup low fat evaporated milk
  • 1/2 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 tablespoons sugar
  • pinch of salt


In a small bowl, mix the Knox gelatin and water until blended and place in the refrigerator.

In a sauce pan add the pumpkin, brown sugar, and the eggs. Stir until well mixed. Then add the evaporated milk, salt, nutmeg and the cinnamon. Cook for 10 minutes over medium high heat. Stir constantly. The mixture will thicken some.

Remove the pan from the heat and stir in the Knox gelatin mixture until blended.

Set the pan either in the refrigerator 15 minutes or until cool or in a pan of ice cubes to firm up.

In another bowl, beat the egg whites, adding 6 tablespoons of sugar and the pinch of salt slowly while mixing. Beat egg whites until stiff.

Fold egg whites into cooled pumpkin and mix well. Pour pumpkin mixture into cooked pie crust and serve with whipped cream topping. This pie will keep well in the refrigerator for several days.

In my opinion this makes the world's best homemade pumpkin pie. Thanks Great Nana.

Have a great holiday.

Click here to watch my Pumpkin Pie Recipe video.

More Dessert Recipes 

Home For Homemade Pumpkin Pie 

New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California