Sue's Ultra Light Pumpkin Chiffon Pie Receita

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.

Preparo 30 min

Cozimento 50 min

Calorias 180.6 kcal

Proteína 6g

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer Sue's Ultra Light Pumpkin Chiffon Pie?

Sue's Ultra Light Pumpkin Chiffon Pie leva cerca de 80 minutos do início ao fim — aproximadamente 30 minutos de preparo e 50 minutos de cozimento.

Quantas calorias tem Sue's Ultra Light Pumpkin Chiffon Pie?

Sue's Ultra Light Pumpkin Chiffon Pie tem aproximadamente 180.6 calorias por porção, com cerca de 6 g de proteína, 10 g de carboidratos e 7 g de gordura.

De quais ingredientes preciso para Sue's Ultra Light Pumpkin Chiffon Pie?

Os principais ingredientes de Sue's Ultra Light Pumpkin Chiffon Pie são Deep Dish Pie Shells, Milk, Plain Gelatin, Pumpkin, Dark Brown Sugar, Salt. Veja a lista completa com as medidas acima.