Ingredients for Pumpkin Chiffon
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How to Make Pumpkin Chiffon
- In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.
- Gradually whisk in 1 1/2 cups milk. Add 2 large egg yolks and 1 (15 ounce) can pumpkin puree.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and the gelatin is completely dissolved (about 5-7 minutes).
- Remove from heat and pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill until slightly thickened (at least 2-3 hours).
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the chilled pumpkin mixture.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture.
- Pour the mixture into a 9-inch baked pie shell. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
609g
Fat
182g
Carbs
60g
