Sherry Pumpkin Chiffon Pie Recipe

Name: Sherry Pumpkin Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg yolks; 1/2 c. sugar; 1 c. canned pumpkin; 1/2 c. light cream; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/8 tsp. ginger; 1/2 tsp. salt; 1 envelope plain gelatin; 1/2 c. California sweet sherry; 1 tsp. vanilla; 3 egg whites

Servings: persons

3 egg yolks
1/2 c. sugar
1 c. canned pumpkin
1/2 c. light cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ginger
1/2 tsp. salt
1 envelope plain gelatin
1/2 c. California sweet sherry
1 tsp. vanilla
3 egg whites

1
Beat egg yolks.
2
Beat in sugar.
3
Combine with pumpkin, cream, spices and salt.
4
Cook over a very low heat, stirring constantly, until mixture thickens or cook in a double boiler.
5
Soften gelatin in sherry; dissolve in hot pumpkin mixture.
6
Blend in butter and vanilla.
7
Chill until mixture thickens.
8
Beat egg whites until stiff, but not dry; fold into filling.
9
Mound in baked pastry shell.
10
Chill until firm.

441

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 egg yolks, 1/2 c. sugar, 1 c. canned pumpkin, 1/2 c. light cream, and more.

Yes, Sherry 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.

Sherry Pumpkin Chiffon Pie

How did you like this recipe?

Frequently Asked Questions