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 pastry; 1/3 c. margarine; 1/3 c. nuts; 1/3 c. brown sugar; 3/4 c. sugar; 1 1/2 tsp. pumpkin pie spice; 1 envelope gelatin; 1/2 tsp. salt; 4 egg yolks, slightly beaten; 3/4 c. milk; 1 (1 lb.) can pumpkin; 4 egg whites; 1/2 c. cream, whipped; 1/4 c. granulated sugar

Servings: persons

1 pastry
1/3 c. margarine
1/3 c. nuts
1/3 c. brown sugar
3/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1 envelope gelatin
1/2 tsp. salt
4 egg yolks, slightly beaten
3/4 c. milk
1 (1 lb.) can pumpkin
4 egg whites
1/2 c. cream, whipped
1/4 c. granulated sugar

1
Bake pastry 10 minutes at 450u00b0.
2
Cream margarine, and brown sugar.
3
Stir in nuts.
4
Spread on bottom of pie shell.
5
Bake 5 minutes longer or until crust is golden.
6
Combine the 3/4 cup sugar, pumpkin pie spice, gelatin and salt in double boiler.
7
Stir in egg yolks, milk and pumpkin.
8
Cook over hot, not boiling, water, stirring for 15 minutes.
9
Chill until it starts to set.
10
Beat egg whites, adding 1 tablespoon sugar at a time until soft peaks form; set in pan of ice.
11
Beat pumpkin mixture until fluffy.
12
Gently fold into chilled meringue, still over ice.
13
Spoon into shell, making deep swirls on top with tip of spoon.
14
Decorate with a crown of whipped cream and more nuts.

725

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 14 ingredients. The key ingredients include: 1 pastry, 1/3 c. margarine, 1/3 c. nuts, 1/3 c. brown sugar, 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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