chiffon pumpkin pie
(1 rating)
A wonderfully light, no bake, pumpkin pie. The recipe was given to me by my boyfriend's grandmother.
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(1 rating)
yield
serving(s)
Ingredients For chiffon pumpkin pie
- STEP ONE
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1 1/3 csugar
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2 pkgknox gelatin
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2 tspcinnamon
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1 tspsalt
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1/2 tspnutmeg
- STEP TWO
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6egg yolks, slightly beaten
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1 1/2 cmilk
- STEP THREE
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1 canpumpkin puree
- STEP FOUR
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6egg whites
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2/3 csugar
- STEP FIVE
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2pie shells, baked
- STEP SIX
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2 ptheavy whipping cream
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sugar to taste (optional)
How To Make chiffon pumpkin pie
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1Combine ingredients from Step One in large saucepan, over medium heat, stirring constantly until sugar dissolves.
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2Add ingredients from Step Two to saucepan. Cook stirring constantly until mixture thickens.
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3Add ingredients from Step Three to the thickened mixture and stir until incorporated. Remove from heat and chill mixture until set.
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4Meanwhile, beat egg WHITES from Step Four until SOFT peaks form.
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5Add sugar from Step Four (a little at a time) and beat until STIFF peaks form.
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6Fold chilled pumpkin mixture into egg white mixture. Pour into cooled BAKED pie shells from Step Five.
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7Whip ingredients from Step Six until stiff.
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8Cover pie with whipped cream, sprinkle with cinnamon, and refrigerate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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