Pumpkin Chiffon Pie I

Pumpkin Chiffon Pie I

14

"This is one of my sister's introductions to the family traditions!"

Ingredients

servings 229 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
  2. Soften gelatin in cold water, then stir into hot mixture.
  3. Beat whites to soft peaks, and gradually pour in 1/2 cup sugar. Continue whipping to medium-stiff peaks. Fold into the pumpkin mixture. Pour into cooled pie shell and chill. ENJOY!
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Reviews

14
  1. 17 Ratings

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This is the exact recipe my family has used for generations. The only thing we do differently is to use a gingersnap crust, instead of a regular pie crust. To make gingersnap crust, make like yo...

My family has been making this recipe for three generations at Christmas and Thanksgiving. VERY GOOD recipe. Make sure when cooking over double boiler, that you let all of the water cook out. ...

This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie, but they LOVED LOVED this pie. It was light and smooth.