pumpkin chiffon pie
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!
prep time
35 Min
cook time
method
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yield
8 serving(s)
Ingredients
- PUMPKIN CHIFFON PIE
- 3 - egg yolks
- 1/2 cup sugar
- 1 1/4 cups libby's canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 tablespoon gelatin, unflavored
- 1/4 cup cold water
- 3 - stiffly beaten egg whites
- 1/2 cup sugar
- 1 - baked pie shell
How To Make pumpkin chiffon pie
-
Step 1Beat egg yolks and 1/2 cup sugar until thick.
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Step 2Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
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Step 3Soften gelatin in cold water. Stir into hot mixture.
-
Step 4Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
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Step 5Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.
- 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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Category:
Pies
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