Pumpkin Chiffon Pie, Lynne's Homemade

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.5
  • Total Fat: 8.1 g
  • Cholesterol: 69.5 mg
  • Sodium: 487.0 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Pumpkin Chiffon Pie, Lynne's Homemade calories by ingredient
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Introduction

Light and delicious! Never fails! My wife, Lynne, makes the flakiest pie crust every time from scratch! Light and delicious! Never fails! My wife, Lynne, makes the flakiest pie crust every time from scratch!
Number of Servings: 8

Ingredients

    3/4 cup Brown Sugar
    1/2 tsp salt
    1/2 tsp nutmeg
    3 egg yolks, slightly beaten
    1 1/4 cups canned pumpkin (can use fresh for an even better pie!)
    1/3 cup granulated sugar
    1 envelop Knox unflavored gelatin
    1 tsp cinnamon
    1/4 tsp ginger
    3/4 cup skimmed milk
    3 egg whites, room temperature
    1 baked pie crust shell, 9 inch

Tips

Be sure egg whites are at room temperature before beating.


Directions

in a saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk; pour into sugar mixture. Cook and stir until mixture comes to a boil, Remove from heat; stir in pumpkin. Place in refrigerator to cool until it mounds slightly. Then, beat egg whites to soft peaks, gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Top with whipped cream.

Serving Size: makes 8 servings

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