How To Make Pumpkin Chiffon Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs, separated
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Instructions
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In a medium saucepan, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and let cool.
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In a small bowl, beat egg yolks. Gradually whisk in milk. Stir in cooled pumpkin mixture.
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In a separate bowl, beat egg whites until stiff peaks form. Gradually fold egg whites into pumpkin mixture.
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In a chilled mixing bowl, whip heavy cream until soft peaks form. Fold whipped cream and vanilla extract into the pumpkin mixture.
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Pour mixture into the pre-baked pie crust. Smooth the top with a spatula.
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Cover and refrigerate for at least 4 hours, or until set.
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Serve chilled, and garnish with whipped cream or a sprinkle of cinnamon if desired.
Nutrition
- Calories : 280kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 144mg
- Sodium : 245mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 30g
- Protein : 6g
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