Pumpkin Chiffon Dessert/Pie Recipe

Name: Pumpkin Chiffon Dessert/Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup milk; 2 ¼ cups pumpkin; 1 ½ cups brown sugar; ⅛ teaspoon salt; ¼ teaspoon ginger; ¾ teaspoon cinnamon; ⅓ teaspoon nutmeg; 5 large eggs; 2 (1/4 ounce) envelopes unflavored gelatin; ⅓ cup water; 2 cups Cool Whip; 1 fluid ounce whiskey

Servings: persons

¾ cup milk
2 ¼ cups pumpkin
1 ½ cups brown sugar
⅛ teaspoon salt
¼ teaspoon ginger
¾ teaspoon cinnamon
⅓ teaspoon nutmeg
5 large eggs
2 (1/4 ounce) envelopes unflavored gelatin
⅓ cup water
2 cups Cool Whip
1 fluid ounce whiskey

1
Heat first 7 ingredients in large pot.
2
Beat 5 egg yokes in a bowl and add hot pumpkin.
3
Dissolve gelatin in water and add to pumpkin; cook for 5 minutes.
4
When cool add whiskey and set aside.
5
Beat 5 egg whites to a stiff peak and fold into pumpkin and set aside in a cold place to let set (approximately 15-20 minutes).
6
Fold in 2 c of Cool Whip.
7
If making a pie, follow the above steps plus making a pie crust with no filling.
8
I usually get a ready made pie crust--it just makes it easier.

523

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 12 ingredients. The key ingredients include: ¾ cup milk, 2 ¼ cups pumpkin, 1 ½ cups brown sugar, ⅛ teaspoon salt, and more.

Yes, Pumpkin Chiffon Dessert/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.

Pumpkin Chiffon Dessert/Pie

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