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 (9-inch) pie crust, baked; 3/4 c. brown sugar; 1 envelope Knox gelatine; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 3 egg yolks, slightly beaten; 3/4 c. milk; 1 1/4 c. canned pumpkin; 3 egg whites; 1/3 c. sugar

Servings: persons

1 (9-inch) pie crust, baked
3/4 c. brown sugar
1 envelope Knox gelatine
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 egg yolks, slightly beaten
3/4 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/3 c. sugar

1
In a saucepan, combine brown sugar, gelatine, salt and spices. Combine egg yolks and milk.
2
Stir into brown sugar mixture.
3
Cook and stir until mixture comes to a boil.
4
Remove from heat.
5
Stir in pumpkin.
6
Chill until mixture mounds slightly when spooned. Beat egg whites until soft peaks form; gradually add granulated sugar, beating to stiff peaks.
7
Fold pumpkin mixture thoroughly into egg whites.
8
Turn into crust.
9
Chill until firm.
10
Garnish with whipped cream.

494

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 (9-inch) pie crust, baked, 3/4 c. brown sugar, 1 envelope Knox gelatine, 1/2 tsp. salt, 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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