Pumpkin Chiffon Pie Recette

This light-as-air Pumpkin Chiffon Pie is a Thanksgiving tradition that disappears faster than you can say 'Gobble, Gobble!' Our family recipe, passed down through generations, creates three dreamy 9-inch pies, each boasting a fluffy, spiced pumpkin filling and a melt-in-your-mouth texture. Get ready for rave reviews – this pie is the ultimate Thanksgiving centerpiece!

Préparation 45 min
Cuisson 205 min
Calories 349.5 kcal
Protéines 14g
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Pumpkin Chiffon Pie 57

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Chiffon Pie

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Comment préparer Pumpkin Chiffon Pie

  1. In a large saucepan, combine 1 (15 ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 envelope (1 tablespoon) unflavored gelatin.
  2. Stir in 4 large egg yolks until well combined.
  3. Stir in 1 (12 ounce) can evaporated milk.
  4. Over medium heat, stirring constantly, heat to a gentle boil. Do not scorch.
  5. Remove from heat and stir in the second (12 ounce) can of evaporated milk.
  6. Stir occasionally to prevent a skin from forming while cooling slightly (about 10-15 minutes).
  7. In a large, clean glass or metal bowl, beat 8 large egg whites until soft peaks form. Set aside.
  8. In a small saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
  9. Bring to a boil over medium-high heat and cook to 240°F (soft-ball stage) on a candy thermometer.
  10. With the mixer running, slowly pour the hot syrup in a thin stream into the beaten egg whites.
  11. Continue beating for 5 minutes, or until the meringue is glossy and stiff peaks form.
  12. Gently fold the pumpkin mixture and meringue together until no streaks of white remain.
  13. Cool the mixture until it mounds slightly when dropped from a spoon (about 20-30 minutes).
  14. Pour the filling into three 9-inch baked pie shells.
  15. Refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set completely.
  16. Top with whipped cream or Cool Whip before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

139g

Fat

20g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Pies And Tarts Desserts Vegetables Holiday Event Pies Dietary Thanksgiving Squash Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Chiffon Pie ?

Pumpkin Chiffon Pie prend environ 250 minutes du début à la fin — environ 45 minutes de préparation et 205 minutes de cuisson.

Combien de calories contient Pumpkin Chiffon Pie ?

Pumpkin Chiffon Pie contient environ 349.5 calories par portion, avec environ 14 g de protéines, 17 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Chiffon Pie ?

Les principaux ingrédients de Pumpkin Chiffon Pie sont Solid Pack Pumpkin, Salt, Cinnamon, Ground Ginger, Ground Cloves, Unflavored Gelatin. Consultez la liste complète avec les quantités ci-dessus.

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