Pumpkin Chiffon Pie, With Orange Tinge – a delicious recipe with piecrust, Filling, sugar, brown sugar, gelatin, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake piecrust and set aside.
2
In a 2 qt. saucepan stir together gelatin, spices, and sugar.
3
In a separate bowl beat together egg yolks and milk, add to sauce pan. Cook over medium heat, stirring constantly until mixture comes to a boil. Add pumpkin, orange zest and juice to saucepan and combine well.
4
Transfer to mixing bowl and chill until set.
5
While mixture is chilling beat egg whites with sugar until stiff peaks form. Fold carefully into chilled pumpkin mixture. Fill pre-baked piecrust with mixture and chill for at least 6 hours.
6
Top with whipped cream and serve.
7
*If using a whipped cream dispenser you can add different flavors for a lovely addition to this pie. Try adding pumpkin pie spices, vanilla, ginger, or your favorite liqueur, like Kahlua.
639
kcal
Calories
16
g
Fat
110
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 Pre-baked piecrust, Filling:, 1/2 c granulated sugar, 1/2 c brown sugar, and more.
Yes, Pumpkin Chiffon Pie, With Orange Tinge 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.
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