Pumpkin Chiffon Pie Recipe

Name: Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups flour; 1/2 cup corn oil (Wesson); 1/2 teaspoon salt; 1/4 cup milk (cold); 3/4 cup dark brown sugar (firmly packed); 1 (7 g) envelope unflavored gelatin; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 3 egg yolks (slightly beaten); 3/4 cup 2% low-fat milk; 1 1/4 cups pumpkin (can or mashed and cooked); 3 egg whites; 1/3 cup granulated sugar

Servings: persons

2 cups flour
1/2 cup corn oil (Wesson)
1/2 teaspoon salt
1/4 cup milk (cold)
3/4 cup dark brown sugar (firmly packed)
1 (7 g) envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 egg yolks (slightly beaten)
3/4 cup 2% low-fat milk
1 1/4 cups pumpkin (can or mashed and cooked)
3 egg whites
1/3 cup granulated sugar

1
Make crust: Sift flour and salt into bowl.
2
Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
3
Pour into flour and stir with a fork until mixed.
4
Save 1/2 for another time, or make 2 crusts.
5
Roll, make standing rim, and prick with fork.
6
Bake at 450u00b0 for 8-10 minutes, or until golden.
7
In a saucepan, mix brown sugar, spices, salt and gelatin.
8
Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
9
Stir into saucepan with sugar and spice mixture.
10
Stir over medium-high heat until mixture comes to a boil.
11
Remove from heat and stir in pumpkin.
12
Chill until mixture mounds, but not too stiff.
13
Beat egg whites until very frothy and they start to form soft peaks.
14
Very gradually pour in sugar beating constantly until stiff peaks are formed.
15
Fold into pumpkin mixture and gently pour into crust.
16
Chill until firm. (this sometimes takes 4-6 hours).
17
If feeling decadent, top with homemade whipped cream.

No nutrition data on file — estimate from the ingredient list.

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: 2 cups flour, 1/2 cup corn oil (Wesson), 1/2 teaspoon salt, 1/4 cup milk (cold), and more.

Yes, Pumpkin Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Chiffon Pie

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