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Pumpkin Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large, beaten|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Egg whites||2 Large|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|9 inch graham cracker crust||1|
|Whipped cream||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2167 Calories from Fat 901
% Daily Value*
Total Fat 101 g155.8%
Saturated Fat 52.1 g260.3%
Trans Fat 0 g
Cholesterol 561.7 mg
Sodium 1636.3 mg68.2%
Total Carbohydrates 280 g93.2%
Dietary Fiber 9.5 g38.1%
Sugars 211.3 g
Protein 39 g78.6%
Vitamin A 808.3% Vitamin C 20.4%
Calcium 31.4% Iron 59.7%
*Based on a 2000 Calorie diet
Stir in the milk, egg yolks, and pumpkin.
Cook over medium heat until the mixture bubbles and thickens.
Remove from the heat and chill until partially set, about 1 hour.
Meanwhile, beat the egg whites until soft peaks form, then gradually add the sugar and continue beating until stiff peaks form.
Fold into the pumpkin mixture along with the whipped cream.
Pour into the pie crust and chill for 1 hour.
Decorate the top with whipped cream rosettes.