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Yummy Pumpkin Chiffon Pie

Yummy Pumpkin Chiffon Pie

Pumpkin Chiffon Pie recipe













Trans-fat Free, Good source of fiber


2 each pie shell (9 inch)
1 can canne pumpkin purée
1 can evaporated milk
2 each egg yolks
½ cup sugar
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon ginger
¼ cup sugar
2 each egg whites
½ cup heavy whipping cream
1 cup heavy whipping cream
whipped, or ice cream, optional


Combine pumpkin pie mix, milk, slightly beaten egg yolks, ½ cup sugar, cinnamon, salt, allspice, ginger, nutmeg and gelatin in saucepan.

Stir to blend.

Cook and stir over medium heat until mixture boils and gelatin dissolves.

Remove from heat and chill until partially set.

Beat egg whites until soft peaks form.

Gradually add ¼ cup sugar and beat to stiff peaks.

Fold into the pumpkin mixture.

Fold in ½ cup whipped cream.

Pour into the baked crusts.

Chill several hours or until firm.

Serve with whipped cream or ice cream if desired.

Makes 2 (9-inch) pies.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 77052% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 820mg 34%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 10%
Sugars g
Protein 21g
Vitamin A 208% Vitamin C 8%
Calcium 30% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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