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Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie
  • Prep Time 35 min
  • Total Time 2 hr 55 min
  • Servings 6
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This creamy pumpkin chiffon pie is great for any holiday feast.

Ingredients

1/4
cup packed brown sugar
1
package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
3/4
cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2
pasteurized eggs, separated
1/3
cup milk
1
package (6 oz) ready-to-use graham cracker pie crust
1/4
teaspoon cream of tartar
1/3
cup granulated sugar
3/4
cup whipping cream

Directions

  • 1 In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • 2 In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • 3 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
Tips  

Pasteurized eggs can be found in the dairy case of your favorite grocery store.

To keep this pie picture-perfect, use the plastic cover that came with the crust as a protective cover; just turn it upside down over the pie.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
9g
45%
,
Trans Fat
3g
)
Cholesterol
105mg
35%
Sodium
280mg
12%
Potassium
190mg
6%
Total Carbohydrate
43g
14%
(
Dietary Fiber
1g
6%
,
Sugars
28g
)
Protein
9g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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