Pumpkin Chiffon Pie

1
Sue Smith

By
@Suesmithbaker

This is a favorite family pie for the holidays that you cook on top of the stove and pour into a baked pie shell instead of a pumpkin pie filling that you bake in the oven. This is a very light and delicious pie!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
35 Min

Ingredients

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  • PUMPKIN CHIFFON PIE

  • 3
    egg yolks
  • 1/2 c
    sugar
  • 1 1/4 c
    libby's canned pumpkin
  • 1/2 c
    milk
  • 1/2 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1 Tbsp
    gelatin, unflavored
  • 1/4 c
    cold water
  • 3
    stiffly beaten egg whites
  • 1/2 c
    sugar
  • 1
    baked pie shell

How to Make Pumpkin Chiffon Pie

Step-by-Step

  1. Beat egg yolks and 1/2 cup sugar until thick.
  2. Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
  3. Soften gelatin in cold water. Stir into hot mixture.
  4. Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
  5. Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.

Printable Recipe Card

About Pumpkin Chiffon Pie

Course/Dish: Pies




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