Pumpkin Chiffon Pie

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 12  Makes: 1 pie  Prep: 30m  Cook: 120m  

I have made this pie for Thanksgivings and Christmases for over 40 years! It is extremely light and of such a high volume, it looks like clouds. We do not put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is spicy and sweet.

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 cups flour 2 cups flour
•   1/2 cup soy oil(Wesson Oil) 1/2 cup soy oil(Wesson Oil)
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/4 cup milk(cold) 1/4 cup milk(cold)
•   3/4 cup dark brown sugar(firmly packed) 3/4 cup dark brown sugar(firmly packed)
•   1(7g)envelope unflavored gelatin 1(7g)envelope unflavored gelatin
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1 teaspoon cinnamon 1 teaspoon cinnamon
•   1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
•   1/2 teaspoon ginger 1/2 teaspoon ginger
•   3 egg yolks(slightly beaten) 3 egg yolks(slightly beaten)
•   3/4 cup 2% low-fat milk 3/4 cup 2% low-fat milk
•   1 1/4 cups pumpkin(can or mashed and cooked) 1 1/4 cups pumpkin(can or mashed and cooked)
•   3 egg whites 3 egg whites
•   1/3 cup granulated sugar 1/3 cup granulated sugar

Instructions

1. Make crust: Sift flour and salt into bowl.
2. Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
3. Pour into flour and stir with a fork until mixed.
4. Save 1/2 for another time, or make 2 crusts.
5. Roll, make standing rim, and prick with fork.
6. Bake at 450? for 8-10 minutes, or until golden.
7. Make pie:
8. In a saucepan, mix brown sugar, spices, salt and gelatin.
9. Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
10. Stir into saucepan with sugar and spice mixture.
11. Stir over medium-high heat until mixture comes to a boil.
12. Remove from heat and stir in pumpkin.
13. Chill until mixture mounds, but not too stiff.
14. Beat egg whites until very frothy and they start to form soft peaks.
15. Very gradually pour in sugar beating constantly until stiff peaks are formed.
16. Fold into pumpkin mixture and gently pour into crust.
17. Chill until firm.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!