Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown sugar; 1 package gelatin; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ginger; 3 lightly beaten egg yolks; 3/4 cup milk; 1 1/4 cup pumpkin; 3 egg whites; 1/3 cup sugar

Servings: persons

3/4 cup brown sugar
1 package gelatin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
3 lightly beaten egg yolks
3/4 cup milk
1 1/4 cup pumpkin
3 egg whites
1/3 cup sugar

1
Combine dry ingredients with eggs and milk in a 2 quart pot.
2
Bring to a boil.
3
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4
Add pumpkin.
5
Chill approximately 45 minutes.
6
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7
Beat egg yolks until they stand up.
8
Add some lemon early in mixing process.
9
Add sugar towards the end of the mixing process.
10
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11
Blend egg whites into chilled pumpkin mixture.
12
Pour into pie pan.
13
Refrigerate.

467

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 11 ingredients. The key ingredients include: 3/4 cup brown sugar, 1 package gelatin, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and more.

Yes, 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.

Pumpkin Chiffon Pie

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