Pumpkin Chiffon Pie
A great recipe for Thanksgiving and a family favorite. My daughter had CF and went through 2 double-lung transplants. This was a big favorite with her on the holidays. Enjoy!!!!
by Judith W.
Nutrition information
Servings: 8
Amount per serving
- 551
Calories - 556mg
Sodium - 7g
Protein - 73mg
Calcium
Ingredients
- 1 1/2 c sugar
- 1 pkg Knox gelatin
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 9" prepared pie shells
- 3 eggs
- 1 c milk
- 1 c pumpkin
- 2 c whipped cream
- Add All Ingredients
Instructions
Step 1
Mix first 5 ingredients in large saucepan with only 2/3 cup of the sugar.
Step 2
Separate eggs. Save whites in another bowl.
Step 3
Stir together 3 egg yolks and milk. Add to first 5 ingredients.
Step 4
Cook over low heat, stirring until it thickens slightly.
Step 5
Beat the egg whites until soft peaks form.
Step 6
Add the rest of the sugar and beat well.
Step 7
Fold into the pumpkin mixture. Pour into prepared shell crust.
Step 8
Chill and then cover with prepared whipped cream. You can garnish with some chopped pecans or other chopped nuts.
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