PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
CHIFFON PUMPKIN PIE
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
DAD'S PUMPKIN CHIFFON PIE
Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.
Provided by Jennifer Powell
Categories Fruits and Vegetables Vegetables Squash
Yield 10
Number Of Ingredients 11
Steps:
- Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
- In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
- Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
- Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
- Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g
PUMPKIN-APPLE CHIFFON PIE
Provided by Joanna Pruess
Categories dessert
Time 6h45m
Yield Eight servings
Number Of Ingredients 21
Steps:
- To make the crust, butter a nine-inch Pyrex pie plate. Preheat the oven to 350 degrees.
- Break the wafers into pieces. Place in processor and make fine crumbs, about one and one-third cups. Add the butter and pulse five to six times or until the crumbs are coated with butter.
- Empty the contents into the pie plate, reserving one tablespoon for garnish. Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border. Use a glass to press the remaining crumbs into the bottom of the dish.
- Bake for 8 to 10 minutes. The crust should set, but not brown. Cool and set aside.
- To make the filling, melt the butter in a heavy three-quart saucepan. Stir in the apples, sugars, spices and rind. Bring to a slow boil. Cover and simmer for five minutes. Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon. Stir occasionally. Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn.
- Immediately remove the pot from the heat. Stir in the pumpkin, gelatin and salt. Blend well and return to flame. Cook on low heat until the mixture is very hot, stirring constantly.
- Blend the yolks into the half-and-half. Gradually whisk into the filling. Heat slowly to just under boiling, about one-and-a-half to two minutes.
- Empty the filling into a processor. Puree for 45 seconds. Pour into a large bowl and place over ice for five minutes to cool to room temperature. Stir occasionally. The filling can also be cooled in the refrigerator.
- Beat the egg whites until soft peaks form. Add sugar, one tablespoon at a time, to form a meringue. Beat 30 seconds longer.
- Stir a quarter of the egg whites into filling. Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish. Mound the filling into the pie shell. Smooth surface with a spoon. Chill until set, about six hours or longer.
- To make the garnish, whip the cream in a chilled bowl. As it starts to thicken, add the sugar and vanilla. Beat until fairly thick. Pipe or spoon around the edge of the pie. Sprinkle the top with the reserved crumbs and nuts.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 225 milligrams, Sugar 39 grams, TransFat 0 grams
PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST
Categories Dairy Egg Ginger Dessert Bake Thanksgiving Pecan Brandy Pumpkin Gourmet Kidney Friendly Peanut Free
Yield One 9 inch pie
Number Of Ingredients 20
Steps:
- Make Crust:
- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
- Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
- In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
- Top each serving with whipped cream and garnish with nuts.
CHIFFON PUMPKIN PIE
Make and share this Chiffon Pumpkin Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
MAPLE-PECAN-PUMPKIN CHIFFON PIE
Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Refrigerate pie crust until ready to use.
- In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
- In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
- Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
- Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
- Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
- Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
- In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
- Add the whites and about 1/3 of the whipped cream to the chilling.
- Fold gently until evenly combined.
- Add the remaining whipped cream and fold again until evenly mixed.
- Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
- Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
- To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.
PECAN PUMPKIN PIE
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN CHIFFON PIE
This creamy pumpkin chiffon pie is great for any holiday feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 13
Steps:
- In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
- In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g
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