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; 1/2 c. sugar; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. allspice; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 3/4 c. milk; 2 slightly beaten egg yolks; 1 c. canned pumpkin; 2 egg whites; 1/4 c. sugar; 1/2 c. whipping cream; 1 (9-inch) graham cracker crust; 2 pt. whipping cream (for topping)

Servings: persons

1 envelope unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/4 tsp. nutmeg
3/4 c. milk
2 slightly beaten egg yolks
1 c. canned pumpkin
2 egg whites
1/4 c. sugar
1/2 c. whipping cream
1 (9-inch) graham cracker crust
2 pt. whipping cream (for topping)

1
Combine first 7 ingredients in saucepan and stir in milk, egg yolks and pumpkin.
2
Stir over medium heat until mix bubbles. Remove and cool.
3
Beat egg whites until soft peaks form. Gradually add sugar and beat until still.
4
Fold pumpkin mix with whipped cream.
5
Pile into crust and chill for 1 hour.
6
Whip 2 pints whipping cream.
7
Fill pastry bags and decorate top of pie.

663

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 15 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1/2 c. sugar, 1/2 tsp. salt, 1/2 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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