Yummy Pumpkin Chiffon Pie
Pumpkin Chiffon Pie recipe
Yield
24 servingsPrep
20 minCook
10 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
baked |
|
| Filling | |||
| 1 | can |
canned 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
whipped |
|
| Topping | |||
| 1 | cup |
heavy whipping cream
whipped, or ice cream, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
baked |
|
| Filling | |||
| 1 | can |
canned pumpkin purée
|
*
|
| 1 | can |
evaporated milk
|
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
ginger
|
|
| 59 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 118 | ml |
heavy whipping cream
whipped |
|
| Topping | |||
| 237 | ml |
heavy whipping cream
whipped, or ice cream, optional |
|
Directions
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.
