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Chiffon Pumpkin Pie
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- unspecified
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chiffon Pumpkin Pie brings together 1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked, 1 cup light brown sugar, 1 teaspoon cinnamon in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon mace or 1/2 teaspoon allspice
- 1/3 teaspoon clove, ground
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 unbaked pie shell (9-inch)
- 3 eggs, separated
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Instructions
Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
Add milk and egg yolks. Mix well.
In another bowl, beat egg whites until firm.
Fold into pumpkin mix and pour into pie shell.
Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
I use the blender for all mixing.
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