Pumpkin Chiffon Pie

Sue Smith

By
@Suesmithbaker

This is a favorite family pie for the holidays that you cook on top of the stove and pour into a baked pie shell instead of a pumpkin pie filling that you bake in the oven. This is a very light and delicious pie!


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Comments:

Serves:

8

Prep:

35 Min

Ingredients

PUMPKIN CHIFFON PIE

3
egg yolks
1/2 c
sugar
1 1/4 c
libby's canned pumpkin
1/2 c
milk
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
nutmeg
1 Tbsp
gelatin, unflavored
1/4 c
cold water
3
stiffly beaten egg whites
1/2 c
sugar
1
baked pie shell

Directions Step-By-Step

1
Beat egg yolks and 1/2 cup sugar until thick.
2
Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
3
Soften gelatin in cold water. Stir into hot mixture.
4
Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
5
Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.

About this Recipe

Course/Dish: Pies