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 unflavored gelatin; 3/4 c. firmly packed light brown sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 c. milk; 1/4 c. water; 3 eggs, separated; 1 1/2 c. pumpkin; 1/4 c. granulated sugar; cooked pie crust

Servings: persons

1 envelope unflavored gelatin
3/4 c. firmly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. milk
1/4 c. water
3 eggs, separated
1 1/2 c. pumpkin
1/4 c. granulated sugar
cooked pie crust

1
Mix gelatin, brown sugar, salt, cinnamon and nutmeg together in top of double boiler.
2
Stir in milk and water.
3
Beat in egg yolks, then add the pumpkin.
4
Place over boiling water.
5
Cook until mixture is heated through.
6
Remove from heat.
7
Chill until mixture begins to set.
8
Beat egg whites until stiff but not dry. Add 1/4 cup sugar; beat until very stiff.
9
Fold pumpkin mixture into egg whites.
10
Turn into pie shell and when ready to serve, top with whipped cream.

358

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 envelope unflavored gelatin, 3/4 c. firmly packed light brown sugar, 1/2 tsp. salt, 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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