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Mom's Pumpkin Chiffon Pie


Mom's Pumpkin Chiffon Pie recipe














1 pie shell (9 inch)
1 tablespoon gelatin, unflavored
¼ cup water
1 ½ cups canne pumpkin purée
1 cup brown sugar
3 large eggs
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon allspice
½ teaspoon salt
2 tablespoons sugar
1 tablespoon orange zest
½ cup heavy whipping cream


Bake pastry shell. Soften gelatin in cold water.

Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly.

Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water. Chill until it begins to thicken.

Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind. Whip cream and fold into pumpkin mixture.

Pour into baked shell; chill. Top with additional whipped cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 12561% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 189mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 100% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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