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Pumpkin Chiffon Pie

Ingredients
  Unflavored gelatin 1 (Knox)
  Brown sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Eggs 3 , separated
  Milk 3⁄4 Cup (12 tbs)
  Canned pumpkin 16 Ounce (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  9 inch baked pastry shell 1
Directions

In medium saucepan, mix Unflavored Gelatine, brown sugar, salt and spices; blend in egg yolks beaten with milk.
Let stand 1 minute.
Stir over low heat until Gelatine is completely dissolved, about 8 minutes; blend in pumpkin.
Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff.
Fold into Gelatine mixture.
Turn into prepared crust and chill until firm.
Garnish, if desired, with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1800 Calories from Fat 460

% Daily Value*

Total Fat 53 g81.1%

Saturated Fat 19.9 g99.3%

Trans Fat 0 g

Cholesterol 651.4 mg217.1%

Sodium 1804.6 mg75.2%

Total Carbohydrates 303 g101.2%

Dietary Fiber 16.3 g65.3%

Sugars 230.1 g

Protein 43 g85%

Vitamin A 1430.5% Vitamin C 32.2%

Calcium 87.9% Iron 54%

*Based on a 2000 Calorie diet

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Pumpkin Chiffon Pie Recipe