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.
Ingredients
- 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
- 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.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Gently fold the pumpkin mixture into the beaten egg whites until well combined.
- Pour the mixture into the pie crust and refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.