Ingredients for Grandma Joan's Pumpkin Chiffon Pie
- Brown Sugar
- 3 large Egg Yolks
- 1 (16 ounce) can Pumpkin Puree
- 1 cup Milk
- 3 large Egg Whites
- 1 envelope unflavored Gelatin
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Ginger
- 1/4 teaspoon ground Allspice
- 1/4 teaspoon Salt
- 1 and 1/4 cups Granulated Sugar
- 1/2 cup Cold Water
- 1 9-inch Graham Cracker Pie Shell
- 1 1/2 cups Graham Cracker Crumbs
- 1/3 cup Melted Butter
- 1 teaspoon Vanilla Extract
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How to Make Grandma Joan's Pumpkin Chiffon Pie
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate.
- Bake crust for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat egg yolks with sugar until pale and thick.
- Gradually whisk in pumpkin puree, pumpkin pie spice, and salt.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the pumpkin mixture until just combined.
- Pour filling into the cooled crust.
- Bake for 30-35 minutes, or until the center is just set but still slightly jiggly.
- Let cool completely on a wire rack before serving. For best results, chill for at least 4 hours or overnight.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
957g
Fat
110g
Carbs
113g
