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. clear gelatin; 1/4 c. cold water; 1 1/2 c. pumpkin; 1 tsp. cinnamon; 3 egg yolks; 1/2 c. sugar; 1/2 c. heavy cream; 1/2 tsp. salt; 3 egg whites; 1/2 c. sugar

Servings: persons

1
Soften gelatin in cold water.
2
In medium saucepan, beat egg yolks; add 1/2 cup of sugar, pumpkin, cream, cinnamon and salt. Cook until custard consistency (about 8 minutes), stirring constantly.
3
Add dissolved gelatin to hot mixture.
4
Cool in refrigerator.
5
Beat egg whites stiff and add 1/2 cup of sugar. When gelatin mixture begins to thicken, fold in egg whites.
6
Pour into baked pie shell.
7
Put in refrigerator.
8
When set, top with whipped cream.

553

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 Tbsp. clear gelatin, 1/4 c. cold water, 1 1/2 c. pumpkin, 1 tsp. cinnamon, 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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