NO BAKE DEEP DISH PUMPKIN CHIFFON PIE
Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.
Provided by Bonnie G 2
Categories Pie
Time 4h10m
Yield 1 Deep dish pie, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
- To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
- To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
- Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
- With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.
JOYCE'S NO BAKE PUMPKIN CHIFFON PIE
Make and share this Joyce's No Bake Pumpkin Chiffon Pie recipe from Food.com.
Provided by Geema
Categories Dessert
Time 15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
- Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
- Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 693.6, Fat 44.8, SaturatedFat 38.2, Cholesterol 5.7, Sodium 471.4, Carbohydrate 72.3, Fiber 0.4, Sugar 66.5, Protein 4.2
PUMPKIN CHIFFON PIE
We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.
Provided by Sweetiebarbara
Categories Pie
Time 8h30m
Yield 1 pie and 2 shells, 12 serving(s)
Number Of Ingredients 15
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.
STREUSEL-TOPPED PUMPKIN PIE NO BAKE CHEESECAKE
This recipe comes from kraft and is super easy and fast. No baking involved so that the oven is free for your other dishes. It has a creamy pumpkin pie flavor that is soo good!!
Provided by Ginny Ax
Categories Cheesecake
Time 4h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir pumpkin and milk in large bowl with whisk until well blended.
- Add pudding mixes and spice. Beat 2 minute (Mixture will be thick.)
- Stir in half the COOL WHIP; spoon into crust.
- Refrigerate 4 hours or until firm.
- For Streusel: Microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute Cool.
- Sprinkle nut mixture over pie.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 519.9, Fat 26.9, SaturatedFat 12.6, Cholesterol 61, Sodium 835.6, Carbohydrate 67.3, Fiber 1.8, Sugar 51, Protein 4.6
THANKSGIVING PUMPKIN CHIFFON PIE (GELATIN FREE)
This is a heavily modified version of my grandmothers' recipe that I've made vegetarian and dairy free. She made it every Thanksgiving. We never had the regular kind and there is no substitution for this amazing pie. I have made this healthier than the original but I will post their original recipe as well. You cannot tell the difference! Try it with a gingersnap or pecan crust. I usually add a 1/2 tsp. of vanilla but it's not necessary. I use soy milk but you can use almond milk, oat milk or dairy milk. Wonderful with a little fresh whipped cream but really doesn't need a thing. This is also good for Christmas.
Provided by Suzy_Q
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- *If using fresh pumpkin you will need a 1 - 1.5 lb. pie pumpkin. Peel and seed pumpkin. Cut in chunks and steam for about 20-30 minutes, until tender. Puree in food processor and measure.
- Thoroughly combine pumpkin, brown rice syrup, egg yolks, milk, spices, salt and bitters in a medium pot on very low heat. Cook until it thickens up a bit stirring fairly often to prevent lumps. Once slightly thickened, dissolve agar in a separate pot with the water and bring to a quick boil constantly stirring. Once thick, add to pumpkin mixture. Put in the refrigerator to chill for a bit until mixture starts to congeal. While chilling beat the egg whites with sugar until very fluffy. Fold whites into the pumpkin mixture, pour into crust and chill at least a couple of hours.
Nutrition Facts : Calories 165.6, Fat 9.5, SaturatedFat 2.5, Cholesterol 79.3, Sodium 220.7, Carbohydrate 16, Fiber 1.6, Sugar 3.7, Protein 4.3
GRANDMA JOAN'S PUMPKIN CHIFFON PIE
My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.
Provided by Suzy_Q
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Nutrition Facts : Calories 2176.6, Fat 76.9, SaturatedFat 22.2, Cholesterol 583.5, Sodium 1867.2, Carbohydrate 339.7, Fiber 9.7, Sugar 239.4, Protein 40.3
PUMPKIN CHIFFON PIE
This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.
Provided by PianoCook
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
- Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
- Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.
Nutrition Facts : Calories 319.1, Fat 15.2, SaturatedFat 6, Cholesterol 76.5, Sodium 426, Carbohydrate 42.5, Fiber 1.5, Sugar 31.3, Protein 5
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