Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; This pie will have no top crust.; 1 1/3 cups sifted flour; 1/2 tsp salt; 1/2 cup Crisco; 3 tablespoons water; Filling:; 1/2 cup sugar; 1 envelope unflavored gelatin; 1/2 tablespoon salt; 2 egg whites (lightly beaten to soft peaks with 1/4 cup sugar); 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp allspice; 1/4 tsp ground ginger; 2 egg yolks - lightly beaten with 1/4 cup granulated sugar; 3/4 cups whole milk; 1/2 cup whipped cream; 1 cup canned or mashed cooked pumpkin

Servings: persons

Crust:
This pie will have no top crust.
1 1/3 cups sifted flour
1/2 tsp salt
1/2 cup Crisco
3 tablespoons water
Filling:
1/2 cup sugar
1 envelope unflavored gelatin
1/2 tablespoon salt
2 egg whites (lightly beaten to soft peaks with 1/4 cup sugar)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground ginger
2 egg yolks - lightly beaten with 1/4 cup granulated sugar
3/4 cups whole milk
1/2 cup whipped cream
1 cup canned or mashed cooked pumpkin

1
["Crust:", "Sift together the flour and salt", "Cut in the Crisco to fairly course mix.", "Sprinkle with water (1 tablespoon at a time) and toss lightly with a fork.", "When all the water has been absorbed, work dough into a ball, wrap in plastic and refrigerate for 1/2 hr.", "Roll dough to fit a 9"" pie plate, dock (perforate) the bottom with a fork and bake at 425 degrees for 10-15 min until golden brown.", "", "Filling:", "Combine the gelatin, sugar, salt and spices in a saucepan.", "Stir in milk, egg yokes and pumpkin.", "Cook over medium heat stirring constantly until gelatin dissolves and boils.", "Remove from heat and chill until partially set (approx 20-30 min).", "Fold in the beaten egg whites and whipped cream.", "Put the filling into the crust shell and refrigerate until fully set.", "", "Serve each slice with a spoon full of whipped cream on top."]

640

kcal

Calories

Fat

110

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 19 ingredients. The key ingredients include: Crust:, This pie will have no top crust., 1 1/3 cups sifted flour, 1/2 tsp salt, 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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