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Pumpkin Chiffon Pie

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Ingredients
  Unflavored gelatin 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Sugar 1 Cup (16 tbs)
  Cooked mashed pumpkin 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ginger 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Gingersnap pie shell 1
  Whipped cream 1 Tablespoon
Directions

Soften gelatin in water 5 minutes.
Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk.
Cook over low heat, stirring constantly until mixture begins to thicken.
Add gelatin to hot pumpkin and stir until dissolved.
Cool.
When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining sugar, 1 tablespoon at a time.
Fold into pumpkin mixture, pour into pie shell and chill until firm.
Cover with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2220 Calories from Fat 741

% Daily Value*

Total Fat 82 g126.7%

Saturated Fat 33 g165%

Trans Fat 0 g

Cholesterol 667.2 mg222.4%

Sodium 2206.2 mg91.9%

Total Carbohydrates 339 g112.9%

Dietary Fiber 5.2 g20.8%

Sugars 210.2 g

Protein 40 g79.3%

Vitamin A 231.3% Vitamin C 22.2%

Calcium 30.8% Iron 37%

*Based on a 2000 Calorie diet

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Pumpkin Chiffon Pie Recipe