Item# WLRECIP-370

Best Pumpkin Chiffon Pie

Item No. WLRECIP-370
Amount
8 servings
Prep Time
45 min
Skill Level
Beginner
Total Time
8 hr

Cool and creamy, this Pumpkin Chiffon Pie recipe is a tasty twist on traditional pumpkin pie. Made by folding whipped egg whites into a spiced pumpkin pie mixture, this pie has a soft and fluffy texture and is served cold for a sweet and refreshing end to your Thanksgiving meal. Top your pumpkin pie with a few whipped cream rosettes and stars for the perfect finishing touch!

Ingredients

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  • 1/2 Package (14.1 oz.) refrigerated pie crust or 1/2 recipe Flaky Pie Crust
  • 3/4 cup milk
  • 1 envelope (.25 oz.) unflavored gelatin (about 2-1/2 teaspoons)
  • 1 can (15 oz.) solid pack pumpkin
  • 2 pasteurized eggs, separated
  • 1-1/4 cups granulated sugar, divided
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1 pasteurized egg white
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (confectioners’ sugar)

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Instructions

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  • Notes:

    • Pasteurized eggs take a few minutes longer to whip up.
    • Total Cook Time includes overnight chill time.

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