PUMPKIN CHIFFON PIE
A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.
Provided by Babs7
Categories Pie
Time 3h25m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
- Stir in separated egg yolks until well combined.
- Stir in one can of evaporated milk.
- Over medium heat, stirring constantly, heat to boiling.
- Remove from heat and stir in second can of evaporated milk (to cool the mixture).
- Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
- In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
- In small sauce pan, combine sugar, corn syrup, and water.
- Bring to a boil and cook to soft ball stage.
- With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
- Continue to beat for 5 minutes.
- Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
- Cool until mixture will mound when dropped from spoon.
- Spoon into pie shells.
- Refrigerate so gel can set.
- Will make filling for three 9 inch pies.
- Top with Cool Whip or whipped cream and enjoy!
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Rafiq Hashmi
[email protected]I made this pie for my family and they loved it. The filling was creamy and smooth, and the crust was perfectly flaky.
Saju Mollik
[email protected]This is the best pumpkin chiffon pie recipe I've ever tried. It's so easy to make and it always turns out perfect.
Sajel Ahmed
[email protected]I'm not a fan of pumpkin pie, but I thought I'd give this recipe a try. I was pleasantly surprised. The pie was light and fluffy, and the crust was flaky and buttery.
Gracelynn Marr
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was delicious and everyone loved it.
Spoon k
[email protected]I was a little disappointed with this pie. The filling was too runny and the crust was too thick.
Wesi Rajpoot
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Joyce Okpala
[email protected]I've made this pie several times and it always turns out perfect. It's the perfect dessert for any occasion.
Chavez Gaynor
[email protected]This is my go-to pumpkin pie recipe. It's always a hit with my family and friends.
Pamela Solares
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed this one. The filling was light and airy, and the crust was flaky and buttery.
chiefbere_online
[email protected]This pie is perfect for fall gatherings. It's festive and delicious.
Waqar Hussaia
[email protected]I wasn't sure how I would like the chiffon filling, but I was pleasantly surprised. It was very light and fluffy.
Mimi Maroco
[email protected]I had some trouble getting the crust to brown evenly, but the pie still tasted great.
Statix2.0
[email protected]This pie was a little too sweet for my taste, but it was still very good.
gamer boy
[email protected]I've tried several pumpkin chiffon pie recipes and this is the best one I've found. The filling is so smooth and creamy, and the crust is the perfect balance of crispy and flaky.
lemons wife
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes great.
Anisha Mariam
[email protected]I'm not usually a fan of pumpkin pie, but this one changed my mind. The chiffon filling was light and airy, and the crust was perfectly flaky.
Mohamed Sherif
[email protected]This pie was delicious! I made it for a potluck and everyone raved about it.
Mack Estep
[email protected]I've made this pie several times now and it's always a winner. The filling is so smooth and fluffy, and the crust is the perfect combination of crispy and flaky.
Its Shehzadi
[email protected]This pumpkin chiffon pie was a hit at our Thanksgiving dinner! The creamy, light filling was perfectly complemented by the graham cracker crust. I'll definitely be making this again next year.