Pumpkin chiffon pie

Pumpkin chiffon pie

Pumpkin chiffon pie

Pumpkin chiffon pie photo 1
Pumpkin chiffon pie photo 2
Pumpkin chiffon pie photo 3


  • sugar - 1 c
  • cinnamon - 1 tsp
  • milk - 1/3 c
  • salt - 1/2 tsp
  • nutmeg - 1/4 tsp
  • egg yolks - 3 item
  • gelatin - 1 Tbsp
  • cold water - 1/4 c
  • heavy cream - 1/2 c
  • egg whites - 3 item
  • ginger - 1/2 tsp
  • canned pumpkin - 1/3 c
  • 10-inch baked pie shell

How to make pumpkin chiffon pie:

Soften gelatin in cold water. Beat egg yolks until thick and lemon colored. Add 1/2 cup sugar and mix. Add pumpkin, milk, salt and spices to eggs. Cook over hot water until thick, stirring constantly about 10 minutes. Add gelatin to hot pumpkin mixture and stir until thoroughly dissolved. Let cool.

Beat egg whites until stiff. Add remaining 1/2 cup sugar gradually, beating after each addition until stiff. Fold into cooled pumpkin mixture. Beat cream until stiff. Fold into mixture. Spoon into baked pie shell. Chill several hours or overnight. Top with whipped cream and toasted coconut if desired.

Recipe categories: Desserts, Pie, Pies and tarts.

Pumpkin chiffon pie
Average rating: 3.3 of 5, total votes: 6
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, vanilla, pkg, stick margarine, coconut, can sweetened condensed milk, chunky peanut butter
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