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 large egg yolk; ¼ teaspoon clove; ½ cup sugar; ½ teaspoon vanilla; ½ cup solid-pack pumpkin; ½ cup whole milk, scalding hot; ¼ cup butter, melted; ½ cup heavy cream, scalding hot; ½ teaspoon cinnamon; 1 large egg white; ¼ teaspoon nutmeg; 1 (9 inch) pie crusts, unbaked; ½ teaspoon ginger

Servings: persons

1 large egg yolk
¼ teaspoon clove
½ cup sugar
½ teaspoon vanilla
½ cup solid-pack pumpkin
½ cup whole milk, scalding hot
¼ cup butter, melted
½ cup heavy cream, scalding hot
½ teaspoon cinnamon
1 large egg white
¼ teaspoon nutmeg
1 (9 inch) pie crusts, unbaked
½ teaspoon ginger

1
Beat egg yolk, gradually adding in sugar.
2
Beat until pale in color.
3
Add the remaining ingredients, except the egg white, and mix well.
4
Cool.
5
Beat the egg white until soft peaks form.
6
Fold into the above mixture.
7
Pour into the unbaked pie shell.
8
Bake in a preheated 400 degree oven for 10 minutes.
9
Reduce the heat to 350 degrees and bake an additional 25 minutes.

395

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 13 ingredients. The key ingredients include: 1 large egg yolk, ¼ teaspoon clove, ½ cup sugar, ½ teaspoon vanilla, 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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