Chef #570804 Halifax Liz's Note:
This recipe came from a local cookbook called "Out of Nova Scotia Kitchens". Has a lovely texture and very light and also suitable for those trying to avoid sugar. Maple syrup can be subnstituted for honey and, of course, spices can be adjusted to taste
My Private Note
Units: US | Metric
- 1/4 butter, softened
- 3 tablespoons honey
- 1 2/3 cups graham wafer crumbs
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 3 eggs, separated
- 3/4 cup plus 2 tbsp. honey
- 2 cups pumpkin puree (canned is fine)
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1Preheat oven to 350 degrees.
- 2To make crust, blend the butter with the 3 tablespoons of honey.
- 3Mix with wafer crumbs and press into a 10 inch deep pie dish.
- 4Bake for 12 minutes.
- 5Remove from oven and cool completely.
- 6Soak gelatin in the cold water for 5 minutes.
- 7Beat the egg yolks with 3/4 of honey, pumpkin puree, milk, salt and spices.
- 8Cook in a double boiler over simmering water, stirring constantly, until thickened.
- 9Remove from heat and add softened gelatin and stir until dissolved.
- 10Beat egg whites until frothy.
- 11Gradually add the remaining 2 tablespoons honey and continue to beat until the whites form stiff peaks.
- 12Gently, but thoroughly, fold the stiffened whites into the pumpkin mixture.
- 13Spoon into crust and chill for several hours.
- 14Cook time will include baking the crust and making the filling.
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Nutritional Facts for Honey Chiffon Pumpkin Pie
Serving Size: 1 (129 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 242.8
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 1.1 g
- Cholesterol 71.2 mg
- Sodium 266.2 mg
- Total Carbohydrate 49.3 g
- Dietary Fiber 0.9 g
- Sugars 39.2 g
- Protein 5.2 g
The following items or measurements are not included: