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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Beat egg yolks and 1/2 cup sugar until thick.

2Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.

3Soften gelatin in cold water. Stir into hot mixture.

4Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.

5Pour 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