C.W. Worth House Bed and Breakfast

Our Favorite Pumpkin Pie Recipe

This easy and delicious Pumpkin Chiffon Pie will wow all of your guests for Thanksgiving.  It is part of our family tradition which we at C.W. Worth House would like to share with you.Picture of a piece of Pumpkin Chiffon Pie
Pumpkin Chiffon Pie
1 T Gelatin (1.5 Packets)
1/4 C Cool water
3 Egg Yolks
1/2 C Sugar
1 1/4 C Canned Pumpkin
1/2 C Milk
1/2 t Salt
1/2 t Cinnamon
1/2 t Nutmeg
3 Egg Whites
1/4 t Salt
1/2 C Sugar
Pre-baked Pie Shell
Whipped Cream

Soak gelatin in water, set aside.  Beat egg yolks in medium sized bowl, add sugar, pumpkin, milk, salt, cinnamon, nutmeg, mixing until combined.  Stir in gelatin and transfer to a sauce pan.  Cook over medium heat, stirring constantly, until mixture begins to thicken and gelatin is dissolved.  Allow to cool thoroughly before beginning the next step:
Beat egg whites, 1/4 t salt, and 1/2 cup sugar until stiff.  Fold pumpkin mixture into egg whites mixture.  Refrigerate for several hours or overnight.  Top with whipped cream and serve.

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