Pumpkin Chiffon Pie
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Pumpkin Chiffon Pie calories by ingredient
Introduction
A light pumpkin pie...easy to eat after a big meal. A light pumpkin pie...easy to eat after a big meal.Number of Servings: 24
Ingredients
-
2 pkgs Knox Gelatin
1/2 cup cold water
6 egg yolks (separate save whites)
2 cups brown sugar
1 teasp salt
2-3 teasp pumpkin pie spice
1 cup milk
1 large can solid pack pumpkin
Directions
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.