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Pumpkin Chiffon Pie I Recipe

Recipe by: 106a802496d678ba

"This is one of my sister's introductions to the family traditions!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Beat egg yolks. Add 1/2 cup sugar, then pumpkin, milk, salt and spices. Cook in double boiler until thick.
  • 2Soften gelatin in cold water, then stir into hot mixture.
  • 3Beat 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!
Ingredients
  • 8 servings
  • 229 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    229
    11%
  • Fat:
    7.3
    11%
  • Carbs:
    37.2
    12%
  • Protein:
    4.7
    9%
  • Cholesterol:
    78
    26%

Based on a 2,000 calorie diet

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