Back to Recipes

Pumpkin or Sweet Potato Chiffon pie

Desserts, Low Sodium


Based on 8 servings per recipe.

  • 1 cup cold water
  • 1 tablespoon gelatin
  • 1/2 cup + 1 tablespoon pasteurized egg whites
  • 3 egg yolks
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup pumpkin or cooked sweet potato
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 pie shell (9 inch)


  1. Soak gelatin in water and set aside.
  2. Beat egg yolks slightly.
  3. Add pumpkin or sweet potato, milk sugar, and spices. Cook over hot water until thick.
  4. Stir in gelatin until dissolved. Cool
  5. Whip eggs and salt until stiff.
  6. When pumpkin mixture begins to set, fold in egg whites.
  7. Fill pie shell and chill for several hours

About This Recipe

Delicious alternative to your regular pumpkin or sweet potato pie.

More recipes like this

Coleslaw with a Kick

Salads, Vegetarian, Low Phosphorus, Low Potassium

Apple Rice Salad

Lunch, Salads, Side Dishes, Vegetarian

Tutti-Fruiti Mocha Mix Muffins

Breads, Breakfast, Desserts, Low Phosphorus