Pumpkin Chiffon Pie

Recipe for Pumpkin Chiffon Pie

Serves: Makes 6 Servings

Yields 1 - 9” deep dish pie
  • 4 large eggs separated
  • ⅓ cup clover honey
  • 8 packs of tabletop stevia
  • 1 tablespoon cornstarch
  • 2 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ⅛ teaspoon salt
  • One 8 oz can pumpkin puree
  • ¼ cup 2% milk
  • 1 prepared pie crusts
  1. Pre-heat oven to 350⁰F, line prepared pie crusts with foil and fill pie shells with pie weights of dried beans 15 minutes or till nearly set, remove weights and bake in oven for another 10 minutes or till crust is a pale golden color. Let cool slightly.
  2. In a medium bowl, combine egg yolks, honey, stevia, cinnamon, cloves and salt with a whisk till smooth. Add milk and pumpkin puree to this mixture. In a separate bowl, whisk egg whites with a hand held mixer till stiff peaks form. Carefully fold in egg whites into the pumpkin mixture. Fill prepared pie crusts and place in center of the oven for 50 minutes or till pie sets in the center.
Nutrition Information Per Slice:

Calories 272 Total Fat 9 g, Total Carbohydrate 45 g which includes Fiber 5 g, Sugars 18 g (16 g from added sugar), and Protein 4 g