Running out of time to bake a homemade pumpkin pie? Try this tasty Pumpkin Chiffon version. It’s a quick, no-bake, delicious dessert that’s packed full of pumpkin goodness. One of our great customer service folks, Celesta, shared the recipe. (If you were lucky enough to get a copy of our 55th Anniversary cookbook* before they sold out, this recipe is on page 225.)
No-Bake Pumpkin Chiffon Pie
1 envelope unflavored gelatin
3/4 C. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 C. cold milk
3 egg yolks
3 egg whites
1 C. cooked pumpkin
(You can use canned pumpkin, if you don’t cook your own pumpkin)
Make the Pie
Separate eggs into whites and yolks. Dissolve gelatin in water and set aside. Mix all remaining ingredients together in saucepan, then place saucepan over medium heat for 10 minutes, stirring constantly. Add gelatin to warm pumpkin mixture, mix well, and remove from heat.
Cool in pan until partially set, but still warm enough to be pourable. Beat egg whites until stiff. Add 1/4 cup sugar and egg whites to pumpkin mixture, and fold gently until no white streaks are visible. Pour into baked 9-inch pie shell. Allow to set until firm. Top with whipped cream before serving.
*Looking forward to our brand new 60th Anniversary Cookbook? It’s in production now. Pre-order your copy, and don’t miss out.
