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    You are in: Home / Recipes / Pumpkin Chiffon Pie Recipe
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    Pumpkin Chiffon Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    PianoCook's Note:

    This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
    2. 2
      Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
    3. 3
      Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
    4. 4
      In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.

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    Ratings & Reviews:

    • on November 28, 2009

      55

      Exactly the recipe I've used every year since 1971, when I was a newlywed Air Force wife, far from family and hometown. Another AF wife made this pie for our shared Thanksgiving, and it's been a favorite ever since. Vicki has done a great service here, sharing the recipe that Laurie introduced me to so long ago. Thanks to both of you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Chiffon Pie

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.0
     
    Calories from Fat 136
    42%
    Total Fat 15.1 g
    23%
    Saturated Fat 5.9 g
    29%
    Cholesterol 76.4 mg
    25%
    Sodium 425.9 mg
    17%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 31.3 g
    125%
    Protein 4.9 g
    9%

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