Janes Pumpkin Chiffon Pie

Ready in 1h

Try this Janes Pumpkin Chiffon Pie recipe, or contribute your own.


4 tb Whipped Cream; for garnish
3 Eggs; separated
1 c Sugar
1 1/4 c Canned pumpkin
1/2 c milk
1/2 ts Salt
1 1/4 ts Pumpkin-pie spice
1 pk Unflavored gelatin
1/4 c Cold water

Original recipe makes 8



Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice.

Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool.

When thickened, beat egg whites until foamy, then gradually add remaining sugar. Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with whipped cream.

Verified by stevemur
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Calories Per Serving: 512 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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