Pumpkin Chiffon Pie(Low-Fat)
A light and fluffy pumpkin chiffon pie with warm spices, perfect for fall gatherings or holiday desserts, offering a creamy texture and inviting pumpkin flavor.
Ingredients
Instructions
- Beat Egg Beaters and 1/2 cup sugar until thick.
- Add pumpkin, milk, salt, and spices; cook slowly until thick.
- Softened gelatin in cold water; add to pumpkin mixture and stir until dissolved.
- Fold in stiffly beaten egg whites with remaining 1/2 cup sugar.
- Pour into a cooled, baked pie shell and chill.
- If desired, top with whipped cream before serving.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten stiffly before folding into the mixture. If you don't have gelatin, try using agar-agar as a vegetarian substitute. Adjust spices to your taste; consider adding a pinch of cloves for an extra kick. Serve with a dollop of whipped cream for a delightful contrast, similar to pairing with Soft-As-A-Cloud Sour Cream Biscuits.
Serving Suggestions
Serve this pie chilled, and consider garnishing with a sprinkle of cinnamon or a swirl of whipped cream for added flair. It pairs wonderfully with a cup of spiced chai or coffee. For a festive touch, serve alongside Sweet Potato Roll for an inviting dessert spread during holidays.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to three days. To maintain its texture, avoid freezing as it may alter the consistency. If you need to reheat, let it sit at room temperature for about 30 minutes before serving to bring back its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Chiffon Pie(Low-Fat) contains roughly 406 calories, with 7g protein, 75g carbohydrates, and 10g fat. It is a good source of dietary fiber (17% of the Daily Value), iron (17% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1330mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. You'll need about 1 3/4 cups of cooked pumpkin to replace the 1 1/4 cups of canned pumpkin. Ensure it is well-drained to avoid excess moisture in your pie.
What can I use instead of Egg Beaters?
If you prefer not to use Egg Beaters, you can substitute with 3/4 cup of egg whites or a combination of 2-3 large eggs. This will provide a similar texture and flavor while still keeping the pie low-fat.
How can I make this recipe gluten-free?
To make this pumpkin chiffon pie gluten-free, use a gluten-free pie crust. There are many pre-made options available, or you can make your own using almond flour or a gluten-free flour blend. Just ensure all ingredients, including spices, are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).