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
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.
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
CHIFFON PUMPKIN PIE WITH PECAN BRITTLE
Provided by Food Network Kitchen
Time 5h10m
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
- 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
- 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
- 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
- 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
- 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
- 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.
PUMPKIN CHIFFON PIE
I developed this because we needed a delicious, low cholesterol pumpkin pie. My family now prefers this fluffy version to the custard type.
Provided by Foodgal
Categories Pie
Time 4h30m
Yield 2 pies
Number Of Ingredients 14
Steps:
- Slowly drop gelatin into 1/4 cup cold water.
- Set aside to soften.
- In saucepan, stir together the regular sugar, cornstarch, salt, nutmeg, ginger and cinnamon.
- Add the fat-free evaporated milk and pumpkin and stir together.
- Cook over medium heat, stirring constantly, until simmering and somewhat thickened.
- Remove from heat, stir in softened gelatin to melt.
- Stir in 1 tsp vanilla and margarine.
- Pour in large bowl to cool.
- Beat the egg whites until soft peaks form.
- Gradually add the powdered sugar and beat until stiff.
- Beat in 1 tsp vanilla.
- Fold egg whites into cooled pumpkin mixture.
- Spoon into the pie shells.
- Chill in fridge.
- Cook time is chill time.
- Garnish with Cool Whip and toasted chopped pecans.
Nutrition Facts : Calories 1501.5, Fat 47.4, SaturatedFat 10.1, Cholesterol 6.9, Sodium 2153.4, Carbohydrate 241, Fiber 9.5, Sugar 172.4, Protein 32.9
PUMPKIN CHIFFON PIE
Make and share this Pumpkin Chiffon Pie recipe from Food.com.
Provided by Camerons
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in the top of a double boiler (not boiling water) and cook until thickened, stirring constantly.
- Add softened gelatin and stir to dissolve. Remove from hot water. Chill slightly.
- Beat egg whites until stiff and fold in to pumpkin mixture. Add orange rind. Beat cream and sugar until it forms peaks.
- Fold into pumpkin mixture. Pour into baked pie crust. Chill.
- Serve with additional whipped cream.
Nutrition Facts : Calories 2624, Fat 119.4, SaturatedFat 47.2, Cholesterol 797.5, Sodium 2460, Carbohydrate 359.6, Fiber 12.1, Sugar 244.3, Protein 43
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
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
Christine Ferrare prepared this pie on Oprah as a lighter dessert option for Thanksgiving. I have found that this pie is requested more often in my family than once a year. I have been told by pumpkin lovers that this is the best pumpkin pie ever.
Provided by Debbie B in Virginia
Categories Dessert
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
- In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
- Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.
Nutrition Facts : Calories 730, Fat 59.2, SaturatedFat 33.4, Cholesterol 239.5, Sodium 471.4, Carbohydrate 45.9, Fiber 1.5, Sugar 31.5, Protein 7.4
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.
More about "pumpkin chiffon pie iv food"
PUMPKIN CHIFFON PIE RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (78)Author Adam RapoportServings 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 BY GRACE PARISI - FOOD & WINE
From foodandwine.com
- 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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