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
MARY'S PUMPKIN CHIFFON PIE
Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.
Provided by EMET
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 16
Steps:
- Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
- Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
- In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 44.3 g, Cholesterol 100.9 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 35.9 g
THREE-LAYER PUMPKIN CHIFFON PIE
Make and share this Three-Layer Pumpkin Chiffon Pie recipe from Food.com.
Provided by Earl R.
Categories Dessert
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 25
Steps:
- 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
- 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
- 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
- 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
- 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
- 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
- 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
- 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
- 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
- (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
- 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
- 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
- Serve immediately, or refrigerate untio needed.
Nutrition Facts : Calories 1514.8, Fat 98.4, SaturatedFat 59.2, Cholesterol 570.4, Sodium 594.4, Carbohydrate 128.4, Fiber 2.3, Sugar 83.6, Protein 36
BEST EVER PUMPKIN CHIFFON PIE
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
Provided by pattyricia
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1
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
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
I know, there are plenty of this recipe already posted, but this one is put out by the Alberta Kidney Foundation, and is specifically formulated for people who are in renal failure. This is lower in Potassium, therefore people like my Sweet EddieBear can enjoy a slice of pumpkin pie also. This came from Food Power: A book for kids with kidney disease.
Provided by Chabear01
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Beat egg yolk, gradually adding in sugar. Beat until pale in color. Add the remaining ingredients, except the egg white, and mix well. Cool.
- Beat the egg white until soft peaks form. Fold into the above mixture. Pour into the unbaked pie shell.
- Bake in a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake an additional 25 minutes.
Nutrition Facts : Calories 286.4, Fat 19.9, SaturatedFat 9.4, Cholesterol 63.4, Sodium 177.7, Carbohydrate 24.8, Fiber 1, Sugar 13.6, Protein 3.1
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
The crust is the only thing you bake in this recipe. The pie needs to chill overnight. This recipe is from Family Circle.
Provided by CookingONTheSide
Categories Pie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Heat oven to 325 degrees.
- Finely crush graham crackers.
- Add butter and sugar and mix until all crumbs are moist.
- Press into bottom and up side of a 9-inch round springform pan.
- Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
- Place on wire rack and cool completely.
- Filling: In small bowl, stir together apple juice and vanilla.
- Sprinkle gelatin over top and let stand 5 minutes.
- In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
- Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
- Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
- Microwave gelatin mixture for 10 seconds, until melted.
- Whisk into pumpkin mixture and remove from heat.
- Pour filling into large bowl.
- Place in a larger bowl filled with ice water.
- Stir occasionally for 12 minutes or until cooled.
- With electric mixer, whip cream on medium-high speed until stiff peaks form.
- Gently fold into cooled pumpkin mixture.
- Pour filling into cooled crust.
- Cover and refrigerate overnight.
- When ready to serve, run a thin knife between pan and pie.
- Remove side of pan, slice and serve.
Nutrition Facts : Calories 346.7, Fat 18.1, SaturatedFat 10.3, Cholesterol 113.6, Sodium 195.5, Carbohydrate 37.3, Fiber 0.6, Sugar 25.1, Protein 10.5
PUMPKIN CHIFFON PIE
Make and share this Pumpkin Chiffon Pie recipe from Food.com.
Provided by Chef Toot
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 286.4, Fat 12.3, SaturatedFat 4.8, Cholesterol 87.5, Sodium 390, Carbohydrate 37.9, Fiber 2.6, Sugar 20.4, Protein 7.2
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 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.
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- 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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