Pumpkin Chiffon Pie Recipe

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1 vote | 4903 views

This was my late aunt's recipe. It is a wonderfully light alternative at the end of a large meal compared to the usual pumpkin pie. All who've had it, love it. It takes very little time and is almost foolproof.

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Servings: 6
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Ingredients

Cost per serving $0.30 view details

Directions

  1. Bake pie crust shell and let cool while completing the recipe.
  2. Combine brown sugar, gelatin, salt, and spices.
  3. Combine egg yolks with milk and stir into brown sugar mixture.
  4. Cook and stir until it comes to a boil.
  5. Remove from heat and stir in pumpkin.
  6. Chill until mixture mounds slightly when spooned. Don’t let it get too stiff.
  7. Beat egg whites to soft peaks.
  8. Gradually add granulated sugar and beat until stiff.
  9. Take a small amount of stiff egg whites and stir into pumpkin mixture to loosen it.
  10. Fold pumpkin mixture into whites as in a soufflé.
  11. Turn into baked crust and chill until firm.
  12. Serve with Cool Whip or whipped cream.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 6 servings
Calories 179  
Calories from Fat 12 7%
Total Fat 1.39g 2%
Saturated Fat 0.92g 4%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 218mg 9%
Potassium 141mg 4%
Total Carbs 41.8g 11%
Dietary Fiber 0.3g 1%
Sugars 40.43g 27%
Protein 1.28g 2%
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Comments

  • John Spottiswood
    January 8, 2009
    This sounds really good, Margaret. We'll give it a try while the winter weather holds!

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