Pumpkin Chiffon Pie
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.
Ingredients
- 1.5 cup Pumpkin puree
- 3 large Egg yolks
- 0.75 cup Sugar
- 1 packet Gelatin
- 0.5 cup Milk
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Ginger
- 0.25 teaspoon Cloves
- 3 large Egg whites
- 0.5 cup Sugar
- 1 9-inch Pie crust
Instructions
- In a saucepan, combine pumpkin puree, egg yolks, sugar, gelatin, milk, salt, cinnamon, ginger, and cloves. Cook over medium heat until thickened.
- Remove from heat and let cool.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Fold the pumpkin mixture into the beaten egg whites.
- Pour the mixture into the pie crust.
- Refrigerate for at least 4 hours or until set.
- 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.