Ingredients for 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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How to Make 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
9g
Carbs
10g
