Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. brown sugar; 1 1/2 envelopes Knox gelatine; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 3 eggs; 1 1/4 c. pumpkin; 3/4 c. milk; 1/3 c. sugar; prepared pie crust

Servings: persons

1
Combine brown sugar, gelatine, salt and spices in saucepan. Separate eggs.
2
Add yolks to milk and add to the dry ingredients in pan.
3
Cook on medium to low heat until it comes to a boil and thickens.
4
Stir constantly as this scorches quickly.
5
Remove from heat and stir in the pumpkin.
6
Set aside.
7
Beat egg whites with sugar until stiff.
8
Fold into pumpkin mixture.
9
Pour pumpkin mixture into crust.
10
Garnish with whipped cream at serving time. Makes deep 9-inch pie.

386

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: 3/4 c. brown sugar, 1 1/2 envelopes Knox gelatine, 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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