Jeannette'S Pumpkin Chiffon Pie Recipe

Name: Jeannette'S Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie shell; 1 Tbsp. plain gelatin (1 envelope); 1/4 c. cold water; 3 eggs, separated; 2/3 c. brown sugar; 1/2 c. milk; 1 1/2 c. pumpkin (approximately 1/2 of large can); 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. allspice; 3 egg whites; 3 Tbsp. sugar; whipped topping

Servings: persons

1 pie shell
1 Tbsp. plain gelatin (1 envelope)
1/4 c. cold water
3 eggs, separated
2/3 c. brown sugar
1/2 c. milk
1 1/2 c. pumpkin (approximately 1/2 of large can)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
3 egg whites
3 Tbsp. sugar
whipped topping

1
Sprinkle gelatin on top of cold water.
2
Beat egg yolks in top of double boiler pan (or improvised one); apply no heat yet (use rotary beater).
3
Add brown sugar, milk, spices, pumpkin and gelatin.
4
Cook, stirring constantly until slightly thickened. Remove from double boiler, cool until somewhat thick.
5
Beat egg whites and sugar; fold into pumpkin mixture.
6
Chill at least 1 hour.
7
Put whipped something on top before serving.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pie shell, 1 Tbsp. plain gelatin (1 envelope), 1/4 c. cold water, 3 eggs, separated, and more.

Yes, Jeannette'S Pumpkin Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jeannette'S Pumpkin Chiffon Pie

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