Chiffon Pumpkin Pie

1
Rachelle Teller

By
@stellerkitchen

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

Rating:

★★★★★ 1 vote

Comments:
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)

How to Make Chiffon Pumpkin Pie

Step-by-Step

  1. Combine ingredients from Step One in large saucepan, over medium heat, stirring constantly until sugar dissolves.
  2. Add ingredients from Step Two to saucepan. Cook stirring constantly until mixture thickens.
  3. Add ingredients from Step Three to the thickened mixture and stir until incorporated. Remove from heat and chill mixture until set.
  4. Meanwhile, beat egg WHITES from Step Four until SOFT peaks form.
  5. Add sugar from Step Four (a little at a time) and beat until STIFF peaks form.
  6. Fold chilled pumpkin mixture into egg white mixture. Pour into cooled BAKED pie shells from Step Five.
  7. Whip ingredients from Step Six until stiff.
  8. Cover pie with whipped cream, sprinkle with cinnamon, and refrigerate.

Printable Recipe Card

About Chiffon Pumpkin Pie

Course/Dish: Desserts Pies



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