Dads Pumpkin Chiffon Pie Food

DAD'S PUMPKIN CHIFFON PIE

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.

PUMPKIN-CHOCOLATE CHIFFON PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
• Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
• Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
• Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
• Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

PUMPKIN CHIFFON PIE

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Beat in dry pudding mix until blended. Stir in 2 cups COOL WHIP; pour into crust. Refrigerate 1 hour.
• Meanwhile, melt butter in medium skillet on medium heat. Stir in sugar. Add nuts; cook and stir 5 to 7 min. or until lightly toasted. Cool.
• Melt chocolate as directed on package; drizzle over pie. Spoon remaining COOL WHIP onto center of pie; top with nuts.

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.

MINI PUMPKIN CHIFFON PIES

Steps:

• Heat oven 450ºF.
• Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
• Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 min. or until chocolate is firm.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
• Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
• Melt remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.

DAD'S PUMPKIN CHIFFON PIE

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.

PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST

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.

PUMPKIN CHIFFON PIE

Steps:

• Bake pie shell according to package directions.
• In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
• Cook until thick and temperature reaches 180-185 F; Stir very frequently.
• Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
• Mix and cool thoroughly, to room temperature.
• Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
• Add the pumpkin mixture to the egg white mixture, whisking in gently.
• Pour into baked pie shell.
• Refrigerate several hours.
• Before serving, brown some almonds in butter and drain well.
• Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.