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Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

Cost $15, save $10

Source: Recommended by CookPal

  • 90 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 1 tablespoon unflavored gelatin
    • 💧 1/4 cup cold water
    • 🥚 4 large pasteurized egg yolks
    • 🥚 4 large pasteurized egg whites
    • 🍚 1 1/4 cups white sugar, divided
    • 🎃 1 1/4 cups pumpkin puree
    • 2/3 cup evaporated milk
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 🧂 1/4 teaspoon salt
    • 1 (9 inch) prepared graham cracker crust

STEPS

1

Gather all ingredients.

2

Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.

3

Beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and evaporated milk until each is fully incorporated.

4

Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.

5

Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, about 15 to 20 minutes.

6

Add the gelatin mixture, and whisk until fully dissolved. Remove from the heat and cool until mixture thickens and mounds when dropped by the spoonful, about 15 to 20 minutes.

7

While the pumpkin mixture is cooling, beat egg whites until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.

8

Fold cooled pumpkin mixture into the egg white mixture.

9

Transfer filling to the graham cracker crust and chill in the refrigerator until firm, about 1 hour.

10

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

349

Calories

  • 7
    Protein
  • 56
    Carbs
  • 12
    Fats

💡 Ensure you are using pasteurized eggs to prevent food safety issues.Sprinkle almond toffee brickle chips on top for extra flavor.Use a double boiler to prevent the egg mixture from curdling.