PUMPKIN CHIFFON PIE BETTY CROCKER RECIPES
PUMPKIN CHIFFON PIE RECIPE - BETTYCROCKER.COM
This creamy pumpkin chiffon pie is great for any holiday feast.
Provided by Betty Crocker Kitchens
Total Time 2 hours 55 minutes
Prep Time 35 minutes
Yield 6
Number Of Ingredients 13
Steps:
- In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
- In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
Nutrition Facts : Calories 390 , CarbohydrateContent 43 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 28 g, TransFatContent 3 g
PUMPKIN CHIFFON PIE | BETTER HOMES & GARDENS
A gingersnap crust adds double the fall flavor to this festive pie recipe.
Provided by Better Homes & Gardens
Prep Time 30 minutes
Number Of Ingredients 16
Steps:
- For filling:
Nutrition Facts : Calories 349 calories, CarbohydrateContent 33 g, CholesterolContent 118 mg, FatContent 23 g, FiberContent 1 g, ProteinContent 5 g, SodiumContent 299 mg
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PUMPKIN CHIFFON PIE | BETTER HOMES & GARDENS
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