chiffon pumpkin pie
A wonderfully light, no bake, pumpkin pie. The recipe was given to me by my boyfriend's grandmother.
prep time
cook time
method
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yield
makes 2 pies
Ingredients
- STEP ONE
- 1 1/3 cups sugar
- 2 packages knox gelatin
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- STEP TWO
- 6 - egg yolks, slightly beaten
- 1 1/2 cups milk
- STEP THREE
- 1 can pumpkin puree
- STEP FOUR
- 6 - egg whites
- 2/3 cup sugar
- STEP FIVE
- 2 - pie shells, baked
- STEP SIX
- 2 pints heavy whipping cream
- - sugar to taste (optional)
How To Make chiffon pumpkin pie
-
Step 1Combine ingredients from Step One in large saucepan, over medium heat, stirring constantly until sugar dissolves.
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Step 2Add ingredients from Step Two to saucepan. Cook stirring constantly until mixture thickens.
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Step 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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Step 4Meanwhile, beat egg WHITES from Step Four until SOFT peaks form.
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Step 5Add sugar from Step Four (a little at a time) and beat until STIFF peaks form.
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Step 6Fold chilled pumpkin mixture into egg white mixture. Pour into cooled BAKED pie shells from Step Five.
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Step 7Whip ingredients from Step Six until stiff.
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Step 8Cover pie with whipped cream, sprinkle with cinnamon, and refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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