Pumpkin Chiffon Pie

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READY IN: 50mins
Recipe by Chef Toot

Grandma Gebhardt 2x15 oz Libby's pumpkin = 3 pies

Ingredients Nutrition

  • 1 (9 inch) deep dish pie shells
  • 3 egg yolks, slightly beaten
  • 14-12 cup sugar (or equiv. sugar substitute)
  • 1 14 cups canned pumpkin (11.25 oz by weight)
  • 12 cup milk
  • 14 teaspoon salt
  • 12 teaspoon ginger
  • 12 teaspoon ground cinnamon
  • 12 teaspoon nutmeg
  • 1 tablespoon plain gelatin
  • 14 cup cold water
  • 3 egg whites
  • 14-12 cup sugar (or equiv. sugar substitute)
  • 14-13 cup Cool Whip, per serving piece
  • 1 teaspoon butter or 1 teaspoon margarine, per serving piece
  • 1 -2 tablespoon slivered almonds, per serving piece

Directions

  1. Bake pie shell according to package directions.
  2. In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
  3. Cook until thick and temperature reaches 180-185 F; Stir very frequently.
  4. Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
  5. Mix and cool thoroughly, to room temperature.
  6. Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
  7. Add the pumpkin mixture to the egg white mixture, whisking in gently.
  8. Pour into baked pie shell.
  9. Refrigerate several hours.
  10. Before serving, brown some almonds in butter and drain well.
  11. Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.

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