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 (1 Tbsp.) gelatin; 1/4 c. cold water; 1 1/4 c. cooked pumpkin; 3/4 c. evaporated milk; 1/2 c. water; 2 egg yolks, slightly beaten; 1/2 c. brown sugar, firmly packed; 1/2 tsp. salt; 1/4 tsp. ginger; 1/2 tsp. cinnamon

Servings: persons

1 envelope (1 Tbsp.) gelatin
1/4 c. cold water
1 1/4 c. cooked pumpkin
3/4 c. evaporated milk
1/2 c. water
2 egg yolks, slightly beaten
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon

1
Dissolve gelatin in cold
2
water.
3
Combine
4
all the rest of the ingredients in a double boiler and cook for ten minutes over boiling water, stirring constantly.
5
Add gelatin and stir until dissolved.
6
Remove
7
from
8
boiling
9
water.
10
Chill
11
until slightly thickened.
12
Beat egg
13
whites
14
until foamy and add 1/4 cup brown sugar, firmly
15
packed.
16
Beat until stiff.
17
Fold into pumpkin mixture.
18
Add 1/2 teaspoon vanilla and 3/4 cup toasted coconut (optional, but good).
19
Turn
20
into cooled pie shell and chill until firm.
21
Serve
22
with
23
whipped
24
cream,
25
sweetened
26
or unsweetened.

215

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 10 ingredients. The key ingredients include: 1 envelope (1 Tbsp.) gelatin, 1/4 c. cold water, 1 1/4 c. cooked pumpkin, 3/4 c. evaporated 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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