Chiffon Pumpkin Pie

Chiffon Pumpkin Pie Recipe

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Norma Petterson

By
@NJP

This has been my family and friends favorite holiday pie for many years.

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
30 Min
Cook:
5 Min
Method:
Refrigerate/Freeze

Ingredients

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3
eggs-separated
1 c
sugar. divided
1 can(s)
pumpkin 15 oz
1/2 c
milk
1/2 Tbsp
ginger
1/2 Tbsp
nutmeg
1/2 Tbsp
cinnamon
11/2 Tbsp
salt
1/4 c
cold water
1 Tbsp
gelatin
graham cracker crust

How to Make Chiffon Pumpkin Pie

Step-by-Step

  • 1To slightly beaten eggs yolks add 1/2 cup sugar,pumpkin, milk, spices and salt.
  • 2Cook, stirring in a double boiler, over boiling water till thickened. Add the gelatin which has been softened in the water. Mix thoroughly and cool in refrigerator.
  • 3When it begins to thicken stir in remaining 1/2 cup sugar, then when thicken around the edges fold in the stiffly beaten egg whites
  • 4Pour into graham cracker crust and chill till firm.
  • 5Serve with lightly sweetened whipped cream. Confectioner's sugar makes this more stable and candied ginger cut in 1/8 diced pcs.

Printable Recipe Card

About Chiffon Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Hashtag: #holiday




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