Pumpkin Chiffon Pie
- Number of Servings: 24
Ingredients
2 pkgs Knox Gelatin1/2 cup cold water6 egg yolks (separate save whites)2 cups brown sugar1 teasp salt2-3 teasp pumpkin pie spice1 cup milk1 large can solid pack pumpkin
Pour Gelatin over cold water set aside.
Whisk egg yolks, brown sugar, salt, spice, milk and pumpkin, cook over medium heat stirring constantly, after mixture comes to boil, add gelatin. Set aside to cool.
Beat egg whites till frothy, gradually add sugar, then 1/2 teasp cream of tartar till stiff peaks form. Fold in cooled pumpkin mixture.
Pour into 3 baked pie shells. Cool for at least 4 hours or overnight. Top with Cook Whip
Makes 21 servings (cut one pie into 8 servings)
Number of Servings: 24
Recipe submitted by SparkPeople user SPARKNOR.
Whisk egg yolks, brown sugar, salt, spice, milk and pumpkin, cook over medium heat stirring constantly, after mixture comes to boil, add gelatin. Set aside to cool.
Beat egg whites till frothy, gradually add sugar, then 1/2 teasp cream of tartar till stiff peaks form. Fold in cooled pumpkin mixture.
Pour into 3 baked pie shells. Cool for at least 4 hours or overnight. Top with Cook Whip
Makes 21 servings (cut one pie into 8 servings)
Number of Servings: 24
Recipe submitted by SparkPeople user SPARKNOR.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 10.6 g
- Cholesterol: 53.3 mg
- Sodium: 127.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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