Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Maple-Pecan-Pumpkin Chiffon Pie Recipe
    Lost? Site Map

    Maple-Pecan-Pumpkin Chiffon Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 8 mins

    1 hr

    8 mins

    ratherbeswimmin''s Note:

    For mom.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Refrigerate pie crust until ready to use.
    2. 2
      In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
    3. 3
      In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
    4. 4
      Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
    5. 5
      Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
    6. 6
      Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
    7. 7
      Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
    8. 8
      In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
    9. 9
      Add the whites and about 1/3 of the whipped cream to the chilling.
    10. 10
      Fold gently until evenly combined.
    11. 11
      Add the remaining whipped cream and fold again until evenly mixed.
    12. 12
      Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
    13. 13
      Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
    14. 14
      To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

    Browse Our Top Pie Recipes

    Ratings & Reviews:


    Nutritional Facts for Maple-Pecan-Pumpkin Chiffon Pie

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 447.8
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 10.3 g
    Cholesterol 148.7 mg
    Sodium 375.1 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 1.3 g
    Sugars 35.1 g
    Protein 6.7 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes