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Pumpkin Chiffon Pie III

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
NFELTON

NFELTON

A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
  2. In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.
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Reviews

SYLECTRA
23

SYLECTRA

9/22/2003

I just tried the crust portion of this recipe. Very good, but I would make one correction. I was thrown by the instructions to put an 8-inch pie pan on top of the pan with the crust pressed into it. I didn't know whether to set it on top upside down, like a pot lid, or to flip it over and nestle it into the crust. After consulting with my mother in law, we decided the point was to keep it flat while precooking it and so we nestled it into the crust. It turned out fine!

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