PUMPKIN CHIFFON PIE
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
PUMPKIN CHIFFON PIE
Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie.
Provided by Amy Nash
Categories Dessert
Time 4h15m
Number Of Ingredients 14
Steps:
- Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
- Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
- In a medium saucepan, combine 1/2 cup of the sugar with the salt, cinnamon, allspice, nutmeg, cloves, egg yolks, milk, and pumpkin. Whisk well and cook, stirring frequently, for 5-7 minutes, just until the mixture is hot and has thickened slightly, but hasn't come to a boil.
- Remove from the heat and stir in the dissolved gelatin and vanilla. Cool completely to room temperature but don't refrigerate yet since the gelatin will set in the fridge.
- When the filling has cooled, beat the egg whites until soft peaks start to form. Continue beating, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.
- Gently fold the stiffened egg whites into the pumpkin mixture, then pour it into the cooled pie shell. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream and dust with cinnamon for presentation.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Protein 4 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 214 mg, Sugar 17 g, Fat 6 g, TransFat 1 g, Fiber 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
PUMPKIN-CHOCOLATE CHIFFON PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 15
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
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
- Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
- Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
- Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
- Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
- Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.
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.
PUMPKIN CHIFFON PIE
Add whipped topping and sweetened cream cheese to pumpkin-spice flavored pudding to make this chocolate-drizzled Pumpkin Chiffon Pie.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PUMPKIN CHIFFON PIES
My mother was known as one of the best pie baker's in the whole area and this is my mother's recipe. It is not spicy but just a pumpkin flavor that is sure to please everyone. I loved it so much since I was a kid, when I was about 12 yrs. old we went to visit my aunt and she had baked every kind of pie imaginable. I chose pumpkin...
Provided by Jo-Ann Boyer
Categories Pies
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a bowl mix together the first 5 dry ingredients.
- 2. In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
- 3. add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
- 4. when pumpkin mixture is hot, add a little to the bowl of beaten eggs stirring continuously till the eggs are warm then pour into hot pumpkin in the pot slowly so you don't cook the eggs.
- 5. fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
- 6. Delicious with vanilla ice cream, whipped cream, or just plain.
PUMPKIN CHIFFON PIE II - SUGAR FREE
Make and share this Pumpkin Chiffon Pie II - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Pie
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the milk and pudding mix. Beat with.
- electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute.
- Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.
Nutrition Facts : Calories 143.7, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.7, Sodium 579.6, Carbohydrate 31.2, Fiber 0.7, Sugar 5.8, Protein 3.7
PUMPKIN CHIFFON PIE II
This recipe makes a pumpkin pie that is creamier and lighter than most.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the milk and pudding mix. Beat with electric beaters for 1 minute. Add pumpkin, cinnamon, ginger and cloves and beat for an additional minute. Pour filling into the prepared crust. Cover and chill for 2 hours or until firm.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 31 g, Cholesterol 1.7 mg, Fat 3.8 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 685.1 mg, Sugar 12 g
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PUMPKIN CHIFFON PIE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (72)Servings 1
- Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
- Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.
- Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
- Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
PUMPKIN CHIFFON PIE RECIPE - HOW TO MAKE PUMPKIN ... - DELISH
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PUMPKIN CHIFFON PIE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
- On a lightly floured surface, roll out the crust to a 14-inch round. (If using store-bought crusts, brush 1 with water; top with second for double thickness before rolling out.) Transfer to a parchment-lined baking sheet (it will stretch out over the edge of the parchment). Fold about 1/3 inch of the edge inward all around; brush off flour. Fold over 3 more times, brushing lightly with cream and sprinkling lightly with sugar between each fold. Pinch the folded edge in slightly to form a 1-inch-high, 3/4-inch-wide rim. Pierce the bottom all over with a fork. Freeze 1 hour.
- Preheat the oven to 475°. Bake the crust 8 minutes. Cover the bottom of the crust with a round piece of foil. Reduce the oven temperature to 375°; bake until edges are golden brown, piercing the bottom with a fork if bubbles form, 15 to 20 minutes more. Discard foil. Let cool on a rack.
- Pour the Grand Marnier into a small bowl. Sprinkle with the gelatin; let stand until gelatin softens, about 10 minutes. In a large metal bowl, combine 1 cup cream, 1/2 cup sugar, the pumpkin, egg yolks, pie spice and salt. Set over a large saucepan of simmering water; stir until the mixture registers 160° on an instant-read thermometer, about 5 minutes. Add the gelatin mixture; stir until dissolved, about 1 minute. Set the bowl over a large bowl of ice water. Stir until cooled to room temperature, about 5 minutes.
- Using an electric mixer, beat the egg whites until foamy. Gradually beat in 1/4 cup sugar until soft peaks form. Adding half at a time, fold egg whites into pumpkin mixture. Set the bowl over the bowl of ice water; let cool, folding occasionally, until the filling holds its shape like firmly whipped cream, about 1 hour. Spoon into the center of the crust. Refrigerate until set, about 2 hours, or covered up to 1 day.
PUMPKIN-CHIFFON PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 1
- Preheat the oven to 350°. On a floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 10-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
- In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar, the cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree then whisk in the cream. Using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until the whites are glossy, about 1 minute longer. Fold the beaten whites into the filling. Working near the oven, pour the filling into the crust. Bake the pie for about 45 minutes, until the custard is set and the top is cracked; cover the edge of the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
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PUMPKIN CHIFFON PIE - THE SEASONED MOM
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Reviews 2Category DessertCuisine AmericanTotal Time 8 hrs 40 mins
- In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
- In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
- Pour the filling into the shell and chill the pie, covered, for at least 6 hours. If you can’t fit all of the filling into the pie shell, save the extra filling in an airtight container in the refrigerator. It’s like a delicious pumpkin mousse when it sets!
RUM PUMPKIN CHIFFON PIE - IMBIBE MAGAZINE
From imbibemagazine.com
Estimated Reading Time 3 mins
- For the crust: Adjust an oven rack to the middle position and heat oven to 325 degrees Fahrenheit. Process cracker pieces, sugar, and ginger in a food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 8 pulses. Sprinkle the mixture into a 9-inch pie plate. Using the bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 12 to 18 minutes, then remove from the oven and let crust cool completely on wire rack, about 30 minutes.
- For the filling: Sprinkle gelatin over the rum in large bowl and let it sit until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool until slightly warm, about 110 degrees. (It will be syrupy.)
- Meanwhile, microwave the pumpkin purée in a bowl until heated to 110 degrees, 30 seconds to 1 minute. Transfer the warm pumpkin to a food processor and add the brown sugar, cinnamon, and salt. Process until completely smooth, about 1 minute. Scrape down the sides of the bowl and process again until no streaks remain, 10 to 15 seconds. Transfer the pumpkin mixture to the bowl with the gelatin mixture, stir to combine. Stir in cream.
- Using a stand mixer fitted with whisk attachment, whip the egg whites on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add the granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of the meringue into pumpkin mixture until smooth. Using a rubber spatula, fold the remaining meringue into the pumpkin mixture until only few white streaks remain.
GRANDMA'S PUMPKIN CHIFFON PIE RECIPE - THESE OLD COOKBOOKS
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5/5 (1)Total Time 30 minsCategory DessertCalories 244 per serving
- Choose your pie crust: traditional, graham cracker crumb or crustless. If using a frozen pie crust, bake the 9-inch pie crust according to package instruction. Usually this involves pricking the bottom of the pie crust and baking for approximately 10 minutes. Let cool.
- In a medium saucepan, mix together gelatin packet, 1/2 cup sugar, salt, nutmeg, ginger, cinnamon and cloves. Stir in evaporated milk and egg yolks.
- Place over low heat and cook, stirring constantly until the gelatin is completely dissolved and the mixture starts to thicken slightly, approximately 5 to 8 minutes.
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4.5/5 (11)Total Time 1 hr 10 minsCategory Desserts & SweetsCalories 261 per serving
- Combine gelatin, 1/2 cup sugar, salt, cinnamon, ginger, allspice, and nutmeg in a medium sauce pan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture thickens and gelatin dissolves. Remove from heat. Pour into a bowl. Chill until partially set, checking periodically.
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