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Pumpkin Chiffon Pie

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Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Strained pumpkin 1 1⁄2 Cup (24 tbs) (Cooked Or Canned)
  Lemon rind 1 Tablespoon, grated
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Eggs 3 , separated
  Cinnamon 1 Tablespoon
  Ginger 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Allspice 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Evaporated milk 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  9 inch baked pie shell 1
Directions

MAKING
1. Dissolve gelatin in cold water.
2. Take a double boiler and combine cooked or canned strained pumpkin, grated lemon rind, cinnamon, ginger, mace, allspice, salt, evaporated milk, margarine, and brown sugar in it and cook over boiling water for about 10 minutes.
3. Fold in dissolved gelatine and stir until it gets dissolved. When done remove from heat and chill the mixture until it gets set.
4. In a bowl beat whites until they turn stiff, then fold in sugar in gradual steps. Beat the mixture nicely and add pumpkin mixture and blend nicely .
5. Portion out the mixture in pie shell and chill until the mixture gets set.

SERVING
6.Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 820 Calories from Fat 226

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 8.6 g43.2%

Trans Fat 0 g

Cholesterol 167.9 mg56%

Sodium 572.2 mg23.8%

Total Carbohydrates 138 g46.1%

Dietary Fiber 5.4 g21.6%

Sugars 108.6 g

Protein 13 g26.7%

Vitamin A 297% Vitamin C 16.6%

Calcium 37% Iron 14.3%

*Based on a 2000 Calorie diet

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Pumpkin Chiffon Pie Recipe