Best Ever Pumpkin Chiffon Pie Food

BEST EVER PUMPKIN CHIFFON PIE

Steps:

• Put the gelatin to soak in 1/4 cup cold water.
• Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
• Cook and stir this over simmering water till it thickens.
• Add the soaked gelatin until it dissolves.
• Remove from the stove and chill till filling starts to set.
• (I put the pot in ice water).
• Whip the 3 egg whites till stiff but not dry.
• Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
• Fill pie shell and chill several hours.
• Serve with Cool Whip.
• Preparation time is approximate.

PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST

Steps:

• Mix all ingredients just until they are bound together.
• Press into bottom and sides of 9-inch pie plate.
• Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
• Soften gelatin in water, and stir into pumpkin mixture. Chill.
• When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
• Serve topped with whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

PUMPKIN CHIFFON PIE

Steps:

• Make crust: Sift flour and salt into bowl.
• Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
• Pour into flour and stir with a fork until mixed.
• Save 1/2 for another time, or make 2 crusts.
• Roll, make standing rim, and prick with fork.
• Bake at 450° for 8-10 minutes, or until golden.
• In a saucepan, mix brown sugar, spices, salt and gelatin.
• Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
• Stir into saucepan with sugar and spice mixture.
• Stir over medium-high heat until mixture comes to a boil.
• Remove from heat and stir in pumpkin.
• Chill until mixture mounds, but not too stiff.
• Beat egg whites until very frothy and they start to form soft peaks.
• Very gradually pour in sugar beating constantly until stiff peaks are formed.
• Fold into pumpkin mixture and gently pour into crust.
• Chill until firm. (this sometimes takes 4-6 hours).
• If feeling decadent, top with homemade whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• Mix the gelatin and water in a small bowl, and set aside.
• In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
• In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
• In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

CHIFFON PUMPKIN PIE

Steps:

• Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
• Add milk and egg yolks. Mix well.
• In another bowl, beat egg whites until firm.
• Fold into pumpkin mix and pour into pie shell.
• Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
• I use the blender for all mixing.