House of Nash Eats · by Amy Nash★ 5.0 (55)
Pumpkin Chiffon Pie Recipe
NUTRITION · PER SERVING255M COOK
CAL 7%·PRO 7%
CARBS 21G61% OF CAL
1G FIBER18G SUGAR2G OTHER
FAT 4G29% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter, airier version of traditional pumpkin pie made with gelatin and whipped cream. A festive Thanksgiving dessert.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 [blind-baked pie crust]
- 1 envelope unflavored gelatin ((2 1/2 teaspoons))
- 1/4 cup water
- 3/4 cup granulated sugar (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs (yolks and whites separated)
- 1/2 cup whole milk
- 1 (14.5-ounce) can pumpkin puree (not pumpkin pie filling (about 2 cups))
- 1 teaspoon pure vanilla extract
- sweetened whipped cream
At a glance
PER SERVING · TIME 255M
CAL 7%·PRO 7%
CARBS 21G61% OF CAL
1G FIBER18G SUGAR2G OTHER
FAT 4G29% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 157mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 31mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.