Pumpkin Chiffon Pie

Nancy Harrold


A good pie for fall & not many calories

★★★★★ 1 vote
20 Min
15 Min


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envelope unflavored gelatin
1/2 c
splenda or sugar substitute
1/2 tsp
1 tsp
pumpkin pie spice
1/2 tsp
orange rind
1 c
evaporated milk
1 lb
canned pumpkin
egg whites
1/2 c
9 inch pie shell, baked

How to Make Pumpkin Chiffon Pie


  • 1Combine first seven ingredients.Whisk ingredients. Cook in microwave, 2 minutes at a time, stirring after each. Cook till thick about 8-10 min. depending on power of microwave. Chill till almost set, stir in pumpkin. Cool. While cooling, beat egg whites with 1/2 cup sugar until stiff & glossy. Fold into pumpkin mixture. Pour into pie crust. Chill 2-3 hrs.

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About Pumpkin Chiffon Pie

Course/Dish: Pies
Other Tag: Healthy
Hashtags: #pumpkin, #chiffon

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