Dad’s Pumpkin Chiffon Pie

Chiffon pies gained popularity in the 1940s due to the use of new ingredients like gelatin and vegetable oil, which made the pies light and fluffy.

This is vegetarian recipe. Dish can be prepared in 285 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Dad’s Pumpkin Chiffon Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 15 min Rest Time 240 min Total Time 4 hrs 45 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 1.5 cup Pumpkin puree
• 0.75 cup Sugar
• 3 large Egg yolks
• 0.5 cup Milk
• 1 tablespoon Gelatin
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 3 large Egg whites
• 0.5 cup Sugar
• 1 9-inch Pie crust

Instructions

1. In a saucepan, combine the pumpkin puree, sugar, egg yolks, milk, gelatin, salt, cinnamon, ginger, and nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.
2. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
3. Gently fold the pumpkin mixture into the beaten egg whites until well combined.
4. Pour the mixture into the pie crust and refrigerate for at least 4 hours, or until set.
5. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 48g16%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.