Pumpkin Chiffon Pie
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Pumpkin Chiffon Pie was first introduced in the 1940s and quickly became a popular Thanksgiving dessert in the United States.
This is vegetarian recipe. Dish can be prepared in 280 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pumpkin Chiffon Pie
Ingredients
Instructions
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In a saucepan, combine pumpkin puree, egg yolks, sugar, gelatin, milk, salt, cinnamon, ginger, and cloves. Cook over medium heat until thickened.
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Remove from heat and let cool.
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In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
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Fold the pumpkin mixture into the beaten egg whites.
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Pour the mixture into the pie crust.
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Refrigerate for at least 4 hours or until set.
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Serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.