Sue's Ultra Light Pumpkin Chiffon Pie Recette

Prepare for a pumpkin pie unlike any other! This Sue S's Ultra-Light Pumpkin Chiffon Pie is unbelievably airy and light, a testament to the magic of whipped egg whites. Its towering height in the crust is a sight to behold, and its delicate flavor will leave everyone wanting more – even those with the fullest stomachs! This recipe is perfect for Thanksgiving, fall gatherings, or any time you crave a lighter, yet incredibly satisfying, pumpkin pie experience.

Préparation 30 min

Cuisson 50 min

Calories 180.6 kcal

Protéines 6g

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L'équipe cuisine de Forktionary

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

Ingrédients pour Sue's Ultra Light Pumpkin Chiffon Pie

Deep Dish Pie Shells
1 cup milk
Plain Gelatin
1 (15 ounce) can pumpkin puree
Dark Brown Sugar
Salt
Cinnamon
Ginger
Allspice
2 large egg yolks
4 large egg whites
1 cup granulated sugar

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Comment préparer Sue's Ultra Light Pumpkin Chiffon Pie

Preheat oven to 375°F (190°C). Bake a 9-inch pie shell according to package directions. Let cool completely.
In a medium saucepan, combine 1 cup milk and 1 envelope (1 ¼ tsp) unflavored gelatin. Heat over medium heat, stirring constantly, until gelatin is completely dissolved. Do not boil.
Stir in 1 (15 ounce) can pumpkin puree, ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Whisk in 2 large egg yolks.
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 8-10 minutes. Do not boil.
Pour the mixture into a medium bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill until the mixture begins to set, about 20-30 minutes.
In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
Gently fold the whipped egg whites into the cooled pumpkin mixture using a rubber spatula or whisk, being careful not to deflate the egg whites. Fold until just combined.
Pour the mixture into the cooled pie crust. Gently spread evenly.
Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Serve chilled. Top with whipped cream or Cool Whip, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

98g

Fat

Carbs

10g

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

60 Minutes Or Less Time To Make Course Preparation Occasion Healthy Desserts Heirloom Historical Holiday Event Dietary

Questions fréquentes

Combien de temps faut-il pour préparer Sue's Ultra Light Pumpkin Chiffon Pie ?

Sue's Ultra Light Pumpkin Chiffon Pie prend environ 80 minutes du début à la fin — environ 30 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Sue's Ultra Light Pumpkin Chiffon Pie ?

Sue's Ultra Light Pumpkin Chiffon Pie contient environ 180.6 calories par portion, avec environ 6 g de protéines, 10 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Sue's Ultra Light Pumpkin Chiffon Pie ?

Les principaux ingrédients de Sue's Ultra Light Pumpkin Chiffon Pie sont Deep Dish Pie Shells, Milk, Plain Gelatin, Pumpkin, Dark Brown Sugar, Salt. Consultez la liste complète avec les quantités ci-dessus.