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 Tbsp. unflavored gelatin; 1/4 c. cold water; 1 c. sugar, divided; 1/3 c. milk; 1 tsp. vanilla; 3/4 c. toasted coconut; baked pie shell; 3 eggs, separated; 1 1/3 c. canned pumpkin; 1/2 tsp. salt; 1 1/2 c. heavy cream, divided

Servings: persons

1 Tbsp. unflavored gelatin
1/4 c. cold water
1 c. sugar, divided
1/3 c. milk
1 tsp. vanilla
3/4 c. toasted coconut
baked pie shell
3 eggs, separated
1 1/3 c. canned pumpkin
1/2 tsp. salt
1 1/2 c. heavy cream, divided

1
Soften gelatin in cold water.
2
Beat egg yolks until thick and lemon colored.
3
Add 1/2 cup sugar and mix.
4
Add pumpkin, milk, salt and vanilla.
5
Cook over hot water until thick, stirring constantly (about 10 minutes).
6
Add gelatin.
7
Stir until thoroughly dissolved; cool.
8
Beat egg whites stiff.
9
Add remaining sugar, gradually beating after each addition until stiff.
10
Fold in pumpkin mixture.
11
Beat 1/2 cup cream until stiff and fold into mixture.
12
Spoon into baked pie shell.
13
Chill several hours or overnight.
14
To serve, beat remaining cup of cream until stiff. Spread on top of filling.
15
Top with coconut.

666

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 Tbsp. unflavored gelatin, 1/4 c. cold water, 1 c. sugar, divided, 1/3 c. milk, 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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