Mini Pumpkin Chiffon Pies
Chiffon pies were popularized in the 1940s and are known for their light and airy texture.
This is vegetarian and gluten free recipe. Dish can be prepared in 155 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Pumpkin puree
- 3 large Egg yolks
- 1/2 cup Sugar
- 1 packet Gelatin
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/4 teaspoon Cloves
- 3 large Egg whites
- 1/4 cup Sugar
- 1/2 cup Whipped cream
- 6 mini Pie crusts
Instructions
- In a medium bowl, whisk together pumpkin puree, egg yolks, sugar, gelatin, salt, cinnamon, ginger, and cloves until well combined.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the pumpkin mixture.
- Divide the mixture evenly among the mini pie crusts.
- Refrigerate for at least 2 hours to set.
- Serve chilled with whipped cream on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- 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.