Pumpkin Chiffon Pie
A light, fluffy, creamy, deliciously amazing Pumpkin Chiffon Pie! Like Pumpkin Mousse in a crust! Perfect for family get together's and Holiday meals. Sure to become a Family Favorite!
Ingredients
- 1 - 9 inch baked pie shell
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1 1/2 cups whipping cream
- 3/4 cup milk
- 2 slightly beaten egg yolks
- 1 cup canned pumpkin
- 2 egg whites or you can substitute 4 teaspoons of meringue powder and 4Tablespoons of Water in place of the raw egg whites. it is 2 teaspoons of meringue powder and 2 Tablespoons of water per egg white
- 1/4 cup sugar
Instructions
- Combine gelatin, 1/2 cup sugar, salt, cinnamon, ginger, allspice, and nutmeg in a medium sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture thickens and gelatin dissolves. Remove from heat. Pour into a bowl. Chill until partially set, checking periodically.
- Beat egg whites, or meringue powder and water, until soft peaks form. Gradually add sugar and continue beating on high until stiff peaks form. Beat whip cream until stiff peak form. Place whipping cream and egg whites together. Fold Pumpkin mixture into egg whites and whipping cream.
- Pile into baked pie crust and chill over night or at least for 4-5 hours until firm. Trim with whipped cream and nutmeg.
Notes
Cook and Prep times do not include "chill" time.
*Please note recipe contains raw eggs whites that can be substituted with 2 teaspoons of meringue powder and 2 Tablespoons of water PER egg white.
Nutrition
Serving: 1sliceCalories: 261kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 79mgSodium: 176mgFiber: 1gSugar: 19g
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