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Pumpkin Chiffon Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Don't let the name fool you into thinking of Lemon Meringue pie. The whipped egg whites are mixed into the filling in this pie to make it mucher lighter than regular pumpkin pie.

Ingredients

Serves: 1 pie

  • 375 millilitres cooked and mashed pumpkin
  • 188 millilitres brown sugar
  • 2 egg yolks
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 125 millilitres milk
  • 63 millilitres cold water
  • 1 packet clear gelatine
  • 2 egg whites
  • 63 millilitres sugar

Method

Pumpkin Chiffon Pie is a community recipe submitted by jenvdk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix first 8 ingredients in saucepan and cook until thick and smooth.
  • Mix 1/4 cup cold water and gelatine until dissolved. Add to cooked mixture and cool.
  • Whip egg whites with 1/4 cup sugar until stiff and fold into cooled filling.
  • Pour into pies crust and chill until set.
  • Top with whipped cream to serve.
  • Tell us what you think