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) deep dish pie shells; 3 egg yolks, slightly beaten; 1/4 - 1/2 cup sugar (or equiv. sugar substitute); 1 1/4 cups canned pumpkin (11.25 oz by weight); 1/2 cup milk; 1/4 teaspoon salt; 1/2 teaspoon ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1 tablespoon plain gelatin; 1/4 cup cold water; 3 egg whites; 1/4 - 1/2 cup sugar (or equiv. sugar substitute); 1/4 - 1/3 cup Cool Whip, per serving piece; 1 teaspoon butter or 1 teaspoon margarine, per serving piece; 1 -2 tablespoon slivered almonds, per serving piece

Servings: persons

1 (9 inch) deep dish pie shells
3 egg yolks, slightly beaten
1/4 - 1/2 cup sugar (or equiv. sugar substitute)
1 1/4 cups canned pumpkin (11.25 oz by weight)
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon plain gelatin
1/4 cup cold water
3 egg whites
1/4 - 1/2 cup sugar (or equiv. sugar substitute)
1/4 - 1/3 cup Cool Whip, per serving piece
1 teaspoon butter or 1 teaspoon margarine, per serving piece
1 -2 tablespoon slivered almonds, per serving piece

1
Bake pie shell according to package directions.
2
In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
3
Cook until thick and temperature reaches 180-185 F; Stir very frequently.
4
Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
5
Mix and cool thoroughly, to room temperature.
6
Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
7
Add the pumpkin mixture to the egg white mixture, whisking in gently.
8
Pour into baked pie shell.
9
Refrigerate several hours.
10
Before serving, brown some almonds in butter and drain well.
11
Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.

437

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 16 ingredients. The key ingredients include: 1 (9 inch) deep dish pie shells, 3 egg yolks, slightly beaten, 1/4 - 1/2 cup sugar (or equiv. sugar substitute), 1 1/4 cups canned pumpkin (11.25 oz by weight), 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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