Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. milk; 1 envelope plain gelatin; 3 eggs, separated; 3/4 c. brown sugar; 1 (1 lb.) can pumpkin; 1 c. sour cream; 1 1/2 tsp. cinnamon; 1/8 tsp. cloves; 1/8 tsp. nutmeg; 1/4 tsp. salt; 1/4 c. granulated sugar; 1 baked 10-inch pastry shell or 2 baked (7 1/2-inch) pastry shells

Servings: persons

1/2 c. milk
1 envelope plain gelatin
3 eggs, separated
3/4 c. brown sugar
1 (1 lb.) can pumpkin
1 c. sour cream
1 1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 c. granulated sugar
1 baked 10-inch pastry shell or 2 baked (7 1/2-inch) pastry shells

1
Mix milk
2
with
3
gelatin.
4
Place
5
over low heat and stir until gelatin
6
dissolves.
7
Stir
8
in egg yolks and brown sugar. Continue stirring
9
until brown sugar dissolves.
10
Mix pumpkin, sour
11
cream, cinnamon,
12
cloves,
13
nutmeg
14
and
15
salt.
16
Stir
17
in gelatin mixture. Whip egg whites, gradually adding granulated sugar,
18
until
19
stiff peaks
20
form.
21
Fold into pumpkin mixture. Pour into cooled pastry shell.
22
Chill 3 hours or longer before cutting.
23
Serve with whipped cream.

475

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 12 ingredients. The key ingredients include: 1/2 c. milk, 1 envelope plain gelatin, 3 eggs, separated, 3/4 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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