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Pumpkin Chiffon Pie

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Ingredients

  • 3 beaten egg yolks
  • 3/4 cup brown sugar
  • 1 1/2 cups canned pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • 1 envelope plain gelatine
  • 1/4 cup cold water
  • 3 stiffly beaten egg whites
  • 1/4 cup granulated sugar
  • 1 (9-inch) baked pie shell

Instructions

  1. Combine first 7 ingredients.
  2. Cook in double boiler until thick, stirring constantly.
  3. Soak gelatine in cold water.
  4. Mix into hot mixture.
  5. Chill until partially set.
  6. Beat egg whites; add sugar, and beat until stiff.
  7. Fold into pumpkin mixture.
  8. Pour into cooled pie shell and chill until set.
  9. Garnish with whipped cream.