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Pumpkin Chiffon Pie Recipe


Many of us can't help but overindulge at the Thanksgiving table. Luckily this pumpkin chiffon dessert is a deliciously light alternative to traditional pumpkin pie. Spiced with cinnamon and nutmeg, the golden pumpkin filling is spooned into a refrigerated pie crust for an easy go to recipe.
Makes: 12 servings
Skill Level: None

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Step 1

Preheat oven to 425F. Unroll pie crust and press onto bottom and up sides of pie pan. Pierce bottom all over with fork. Bake 10-12 minutes or until golden brown. Cool completely.

Step 2

In medium saucepan, combine milk and gelatin; let stand for 5 minutes. Add pumpkin, egg yolks, 1 cup sugar, salt, cinnamon, ginger, cloves and nutmeg to milk mixture. Heat over medium low until mixture just begins to boil, stirring continuously. Remove from heat and transfer to large bowl. Refrigerate until thick, 1-2 hours.

Step 3

In large bowl, whip egg whites with electric mixer on medium-high speed until just foamy; add cream of tartar. Whip additional 30 seconds, slowly adding remaining 1/4 cup sugar; continue whipping until stiff peaks form about 4-6 minutes.

Step 4

Fold 1/3 whipped egg whites into pumpkin mixture to lighten. Carefully fold in the remaining 2/3 whipped egg whites until no streaks remain. Pour into prepared pie crust and refrigerate overnight or until set.

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Ingredients

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1 1/4 cups granulated sugar (divided)

1 envelope unflavored gelatin (1 oz. or about 2 1/4 teaspoons)

1 can (15 oz.) solid pack pumpkin

1/8 teaspoon ground nutmeg

1 cup whipping cream (optional)

1/2 package refrigerated pie crusts (1 crust)

3/4 cup milk

2 Eggs (separated)

1 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon cream of tartar

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