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Pumpkin Chiffon Pie III

By: 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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 92 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 1/3 cups quick-cooking oats
  • 1/3 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup butter
  •  
  • 1 (.25 ounce) package unflavored gelatin
  • 2/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 5 egg yolks, beaten
  • 3/4 cup milk
  • 1 cup pumpkin puree
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white sugar

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 325 | Total Fat: 12.3g | Cholesterol: 155mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2003 by SYLECTRA 
I just tried the crust portion of this recipe. Very good, but I would make one correction. I... MORE

 
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