Pumpkin Chiffon Pie

Serves: 6
Total Calories: 259


1 (16-ounce) can pumpkin
1/2 cup sugar
1/2 cup milk
3 eggs yolk
1 teaspoon cinnamon ground
1/2 teaspoon allspice ground
1/2 teaspoon salt
1 envelope unflavored jello
1/4 cup water cold
3 eggs white
1/3 cup sugar
1 baked 9" Graham Cracker Crust
1/2 cup whipped cream
1 tablespoon powdered sugar
1/2 teaspoon lemon peel grated


In a medium saucepan mix pumpkin, sugar, milk, egg yolks, cinnamon, allspice and salt. Cook and stir over medium heat for 10 to 15 minutes or until thickened.

In a small saucepan mix gelatin and water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Stir into pumpkin mixture cool.

In a small mixer bowl at high speed beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Fold into pumpkin mixture.

Pour into crust and chill overnight.

To serve, in a small mixer bowl at high speed beat whipping cream with powdered sugar and lemon rind until stiff. Spoon onto center of pie before cutting.

Nutritional Facts:

Serves: 6
Total Calories: 259
Calories from Fat: 100

This Pumpkin Chiffon Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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