Pumpkin Chiffon Pie Recipe Recipe

Name: Pumpkin Chiffon Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 C brown sugar; 1 envelope unflavored gelatin; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp powdered ginger; 3 slightly beaten egg yolks; 3/4 C milk; 1-1/4 C canned pumpkin; 3 egg whites; 1/3 C sugar

Servings: persons

3/4 C brown sugar
1 envelope unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp powdered ginger
3 slightly beaten egg yolks
3/4 C milk
1-1/4 C canned pumpkin
3 egg whites
1/3 C sugar

1
Bake pie crust shell and let cool while completing the recipe.
2
Combine brown sugar, gelatin, salt, and spices.
3
Combine egg yolks with milk and stir into brown sugar mixture.
4
Cook and stir until it comes to a boil.
5
Remove from heat and stir in pumpkin.
6
Chill until mixture mounds slightly when spooned.
7
Donat let it get too stiff.
8
Beat egg whites to soft peaks.
9
Gradually add granulated sugar and beat until stiff.
10
Take a small amount of stiff egg whites and stir into pumpkin mixture to loosen it.
11
Fold pumpkin mixture into whites as in a soufflA.
12
Turn into baked crust and chill until firm.
13
Serve with Cool Whip or 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 11 ingredients. The key ingredients include: 3/4 C brown sugar, 1 envelope unflavored gelatin, 1/2 tsp salt, 1 tsp cinnamon, and more.

Yes, Pumpkin Chiffon Pie Recipe 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 Recipe

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