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Velvety Pumpkin Chiffon Pie

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Ingredients
  Baked 10 inch pastry shell 1
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Pumpkin 1 1⁄3 Cup (21.33 tbs), cooked and mashed
  Pumpkin pie spice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cream of tartar 1⁄4 Teaspoon
  Sugar 6 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
Directions

GETTING READY
1. To prepare the pastry shell bake and let it cool.
2. Soften gelatine in water.

MAKING
3. In a bowl beat egg yolks and mix well adding brown sugar, pumpkin, pumpkin pie spice, salt and stirring in milk.
4. Increase the pumpkin pie spice to 3 teaspoons for a heavy spice note.
5. Cook over medium heat, stirring, until it begins to boil and then continue cooking for about 2 minutes, stirring constantly.
6. Remove from heat, add softened gelatin, stirring until melted and let it cool.
7. To the egg whites add cream of tartar and beat until soft peaks form.
8. Add the 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff but not dry.
9. Beat cooled pumpkin mixture until smooth and gently fold in egg whites.
10. Spoon into crust and chill.

SERVING
11. Top with whipped cream and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 521 Calories from Fat 269

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 15.9 g79.5%

Trans Fat 0 g

Cholesterol 162.4 mg54.1%

Sodium 369.4 mg15.4%

Total Carbohydrates 60 g20.1%

Dietary Fiber 3.1 g12.4%

Sugars 45.5 g

Protein 10 g19.6%

Vitamin A 52.7% Vitamin C 4.9%

Calcium 10.3% Iron 9.7%

*Based on a 2000 Calorie diet

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Velvety Pumpkin Chiffon Pie Recipe