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
Serves:
makes 2 pies

Ingredients

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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

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

Printable Recipe Card

About Chiffon Pumpkin Pie

Course/Dish: Desserts, Pies
Hashtags: #No bake, #pumpkin pie




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