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 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6); 1 envelope unflavored gelatin; 3/4 cup ice-cold water; 1 cup fresh processed (see processing instructions, page 65) or canned pumpkin; 4 large egg yolks; 1 cup sugar; 1 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons ground cinnamon; 2 tablespoons salted butter; 4 large egg whites

Servings: persons

1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6)
1 envelope unflavored gelatin
3/4 cup ice-cold water
1 cup fresh processed (see processing instructions, page 65) or canned pumpkin
4 large egg yolks
1 cup sugar
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 tablespoons salted butter
4 large egg whites

1
To prepare the filling, pour the gelatin into a small bowl with the cold water and allow it to soften (approximately 5 minutes).
2
While the gelatin is softening, place the pumpkin, egg yolks, 1/2 cup sugar, milk, salt, nutmeg, cinnamon, and butter in the top of a double boiler over medium heat.
3
Stir continuously for approximately 10 minutes, or until a custard consistency is achieved.
4
Once you have a custardlike texture, add the softened gelatin, again mixing well.
5
Remove the filling from the heat, pour it into a bowl, and put it in the refrigerator to chill for at least 1 hour.
6
Once the pumpkin filling has cooled, in a separate bowl, beat the egg whites and the remaining 1/2 cup sugar until the mixture is stiff and meringuelike.
7
Fold the egg whites into the cooled pumpkin filling.
8
Pour the filling into the prebaked crust and refrigerate for at least 5 hours before serving.
9
If you choose, add a dollop of Whipped Cream (page 193) to each slice to serve.
10
Pumpkin Chiffon Pie is best served cold or at room temperature.
11
It can be stored in the refrigerator for up to 4 days.

572

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: 1 prebaked 9-inch Traditional Pastry Piecrust dough for a single-crust pie shell (page 6), 1 envelope unflavored gelatin, 3/4 cup ice-cold water, 1 cup fresh processed (see processing instructions, page 65) or canned pumpkin, 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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