chiffon pumpkin pie

★★★★★ 1
stellerkitchen avatar
By Rachelle Teller
from Pittsburgh, PA

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

★★★★★ 1
serves makes 2 pies

Ingredients For chiffon pumpkin pie

  • 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
    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

  • 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.

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