Pumpkin Chiffon Pie

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
  • 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.
  • Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  • 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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RECIPE MADE WITH LOVE BY

@PianoCook
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@PianoCook
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"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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  1. Nadacook
    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.
    Reply
  2. PianoCook
    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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