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Pumpkin Chiffon Pie I

SUBMITTED BY: Carla

"This is one of my sister's introductions to the family traditions!"
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.8 star rating.
Read Reviews (3)
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 egg yolks
  • 1/2 cup white sugar
  • 1 1/4 cups canned pumpkin
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 3 egg whites, stiffly beaten
  • 1/2 cup white sugar
  • 1 (9 inch) pie crust, baked

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by erinid
This is the exact recipe my family has used for generations. The only thing we do differently... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2006 by RSKELTON63
My family has been making this recipe for three generations at Christmas and Thanksgiving. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by MEGWEST
This pie was a big hit at Thanksgiving. My family isn't big on traditional pumpkin pie, but... MORE


 
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Nutritional Information
Pumpkin Chiffon Pie I

Servings Per Recipe: 8

Amount Per Serving

Calories: 232

  • Total Fat: 7.6g
  • Cholesterol: 81mg
  • Sodium: 373mg
  • Total Carbs: 37.1g
  •     Dietary Fiber: 1.4g
  • Protein: 4.8g

VIEW DETAILED NUTRITION

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