Chiffon Pumpkin Pie

Rachelle Teller

By
@stellerkitchen

A wonderfully light, no bake, pumpkin pie. The recipe was given to me by my boyfriend's grandmother.


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Rating:
★★★★★ 1 vote
Serves:
makes 2 pies

Ingredients

STEP ONE

1 1/3 c
sugar
2 pkg
knox gelatin
2 tsp
cinnamon
1 tsp
salt
1/2 tsp
nutmeg

STEP TWO

6
egg yolks, slightly beaten
1 1/2 c
milk

STEP THREE

1 can(s)
pumpkin puree

STEP FOUR

6
egg whites
2/3 c
sugar

STEP FIVE

2
pie shells, baked

STEP SIX

2 pt
heavy whipping cream
sugar to taste (optional)

Step-By-Step

1Combine ingredients from Step One in large saucepan, over medium heat, stirring constantly until sugar dissolves.

2Add ingredients from Step Two to saucepan. Cook stirring constantly until mixture thickens.

3Add ingredients from Step Three to the thickened mixture and stir until incorporated. Remove from heat and chill mixture until set.

4Meanwhile, beat egg WHITES from Step Four until SOFT peaks form.

5Add sugar from Step Four (a little at a time) and beat until STIFF peaks form.

6Fold chilled pumpkin mixture into egg white mixture. Pour into cooled BAKED pie shells from Step Five.

7Whip ingredients from Step Six until stiff.

8Cover pie with whipped cream, sprinkle with cinnamon, and refrigerate.

About this Recipe

Course/Dish: Desserts, Pies
Hashtags: #No bake, #pumpkin pie