Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope Knox unflavored gelatine; 3/4 c. dark brown sugar; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1 tsp. cinnamon; 1/2 c. milk; 1/4 c. water; 3 egg yolks; 1 1/2 c. pumpkin; 3 egg whites; 1/4 c. sugar

Servings: persons

1 envelope Knox unflavored gelatine
3/4 c. dark brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 c. milk
1/4 c. water
3 egg yolks
1 1/2 c. pumpkin
3 egg whites
1/4 c. sugar

1
Mix together first 5 ingredients; stir in next 4 ingredients. Mix well, place over boiling water and cook about 10 minutes or until mixture bubbles.
2
Remove from heat and cover completely. Must not be warm at all.
3
Can be chilled in refrigerator.
4
Beat egg whites until stiff.
5
Beat in sugar.
6
Fold into pumpkin mixture.
7
Blend well.
8
Pour into baked pie shell.
9
Serve with whipped cream or honey.

465

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: 1 envelope Knox unflavored gelatine, 3/4 c. dark brown sugar, 1/2 tsp. salt, 1/2 tsp. 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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