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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.7
  • Total Fat: 7.9 g
  • Cholesterol: 77.8 mg
  • Sodium: 337.1 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin Pie Chiffon calories by ingredient
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Pumpkin Pie Chiffon

Submitted by: KLWOZNIAK

Introduction

Adapted from Mom's recipe Adapted from Mom's recipe
Number of Servings: 8

Ingredients

    1 piecrust (homemade or store-bought), baked and cooled
    cup packed light brown sugar
    1 envelope unflavored gelatin (Knox found near the boxed jello mixes in the grocery store)
    tsp salt
    1 Tbsp pumpkin pie spice
    3 egg yolks
    cup fat free evaporated milk
    1 cups canned pumpkin (1 can)
    3 egg whites
    1/3 cup sugar

Directions

Combine brown sugar, salt, gelatin, and pumpkin pie spice in a saucepan. Combine egg yolks and milk, and stir into sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat, and stir in pumpkin. Chill until mixture rounds slightly when spooned into a pan of water (about 30 min 1 hour in the refrigerator).

In a separate bowl, beat egg whites and sugar with an electric mixer until stiff. Fold into pumpkin mixture, blending thoroughly (but dont mix it so much that it deflates!). Pour mixture into a prepared (already baked) pie crust. Chill until firm. Top with whipped cream, if desired.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KLWOZNIAK.





TAGS:  Desserts |

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