Pumpkin Chiffon Pie I recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

3 egg yolks
½ cup white sugar
1 ¼ cups canned pumpkin
½ cup milk
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg whites, stiffly beaten
½ cup white sugar
1 (9 inch) pie crust, baked

Nutrition Info

228.8 calories
carbohydrate: 37.2 g
cholesterol: 78 mg
fat: 7.3 g
fiber: 1.4 g
protein: 4.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 371.3 mg
sugar: 27.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.

  2. Soften gelatin in cold water, then stir into hot mixture.

  3. Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!

Recipe Yield

1 - 9 inch pie

Recipe Note

This is one of my sister's introductions to the family traditions!

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