Pumpkin Chiffon Pie(Makes 2 Pies) Recipe

Name: Pumpkin Chiffon Pie(Makes 2 Pies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope plain gelatin; 1/2 c. cold water; 3 egg yolks; 1 c. evaporated milk; 1 (16 oz.) can pumpkin; 1 c. brown sugar; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/2 tsp. cinnamon; 1/4 tsp. ginger; 3 egg whites

Servings: persons

1 envelope plain gelatin
1/2 c. cold water
3 egg yolks
1 c. evaporated milk
1 (16 oz.) can pumpkin
1 c. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
3 egg whites

1
Soften gelatin in cold water.
2
Set aside.
3
Beat egg yolks.
4
Add evaporated milk, pumpkin, 1/2 cup brown sugar, salt and spices. Cook over medium heat 3 to 5 minutes, stirring constantly.
5
Remove from heat.
6
Add gelatin mixture, stirring until dissolved.
7
Cool. Beat egg whites until stiff but not dry.
8
Add rest of sugar.
9
Fold into pumpkin mixture.
10
Pour into 2 graham cracker crusts. Refrigerate.
11
Serve with whipped topping.

481

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 11 ingredients. The key ingredients include: 1 envelope plain gelatin, 1/2 c. cold water, 3 egg yolks, 1 c. evaporated milk, and more.

Yes, Pumpkin Chiffon Pie(Makes 2 Pies) 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(Makes 2 Pies)

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