Pumpkin Chiffon Pie With Gingersnap Pecan Crust Food

PUMPKIN CHIFFON PIE

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.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE

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 MOUSSE PIE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

THANKSGIVING PUMPKIN CHIFFON PIE (GELATIN FREE)

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.

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.

CHIFFON PUMPKIN PIE

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.

PUMPKIN CHIFFON PIE

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.

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.

BEST EVER PUMPKIN CHIFFON PIE

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.

PUMPKIN CHIFFON PIE

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 WITH GINGERSNAP CRUST

Steps:

• For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
• For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
• In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
• Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
• Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
• Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
• Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

MAPLE-PECAN-PUMPKIN CHIFFON PIE

Steps:

• Refrigerate pie crust until ready to use.
• In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
• In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
• Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
• Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
• Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
• Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
• In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
• Add the whites and about 1/3 of the whipped cream to the chilling.
• Fold gently until evenly combined.
• Add the remaining whipped cream and fold again until evenly mixed.
• Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
• Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
• To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

PUMPKIN CHIFFON MOUSSE WITH GINGERSNAP CRUST

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in pan on a rack.
• Make filling:
• Sprinkle gelatin over bourbon in a small bowl and let soften.
• Beat together yolks and brown sugar with an electric mixer at high speed until thick and pale, 3 to 5 minutes. Reduce speed to moderate and mix in pumpkin, spices, and salt.
• Transfer pumpkin mixture to a 4-quart heavy saucepan and cook over moderate heat, stirring constantly, until it registers160°F on a candy or instant-read thermometer, about 6 minutes. Remove pan from heat and immediately add gelatin mixture, stirring until dissolved. Transfer to a large metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally, until the consistency of raw egg whites, about 15 minutes.
• Beat egg whites with cleaned beaters at high speed until frothy, then gradually add granulated sugar, beating until whites hold stiff, glossy peaks. Fold into pumpkin mixture gently but thoroughly.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks, then fold into pumpkin mixture gently but thoroughly. Pour filling into springform pan, smoothing top, and chill, uncovered, 1 hour. Cover and chill until set, at least 3 hours.
• Before serving, run a thin knife around edge of pan and remove side.

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.