Mom'S Pumpkin Chiffon Pie Recipe

Name: Mom'S Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baked 9-inch pie shell; 1 Tbsp. gelatin; 1/4 c. cold water; 3 eggs; 1 c. sugar; 1 1/4 c. pumpkin; 1/2 c. milk; 1/4 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg

Servings: persons

1
Soak gelatin in cold water.
2
Separate eggs.
3
Beat yolks slightly; add one half of sugar, the pumpkin, milk, salt and spices.
4
Put in double boiler and cook and stir until mixture thickens. Stir in soaked gelatin until it is dissolved.
5
Cool. Whip the egg whites with 1/4 teaspoon salt until stiff, beating in the remainder of the sugar.
6
When pumpkin begins to set, fold in egg white mixture.
7
Fill pie shell.
8
Chill for several hours. Garnish with whipped cream or ice cream.

359

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 10 ingredients. The key ingredients include: 1 baked 9-inch pie shell, 1 Tbsp. gelatin, 1/4 c. cold water, 3 eggs, and more.

Yes, Mom'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.

Mom'S Pumpkin Chiffon Pie

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