Chiffon Pumpkin Pie Recipes

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CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

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

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup fat-free milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Additional whipped topping, optional

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.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

This creamy pumpkin chiffon pie is great for any holiday feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 13

1/4 cup packed brown sugar
1 package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2 pasteurized eggs, separated
1/3 cup milk
1 package (6 oz) ready-to-use graham cracker pie crust
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
3/4 cup whipping cream

Steps:

  • In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

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

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust 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.

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

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

Make and share this Chiffon Pumpkin Pie recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon mace or 1/2 teaspoon allspice
1/3 teaspoon clove, ground
1/4 teaspoon salt
3/4 cup milk
1 unbaked pie shell (9-inch)
3 eggs, separated

Steps:

  • Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
  • Add milk and egg yolks. Mix well.
  • In another bowl, beat egg whites until firm.
  • Fold into pumpkin mix and pour into pie shell.
  • Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
  • I use the blender for all mixing.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

One 9-inch prepared graham cracker pie crust
1 packet unflavored gelatin
One 15-ounce can pure pumpkin puree
¾ cup whole milk
½ cup sugar
2 large egg yolks
1 teaspoon pumpkin pie spice
Pinch fine salt
1¼ cups cold heavy cream
Brittle:
2 cups sugar
1 cup toasted pecan halves, broken into peanut-size pieces
1 teaspoon kosher salt

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-CHOCOLATE CHIFFON PIE



Pumpkin-Chocolate Chiffon Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pie plate
24 chocolate wafer cookies (about 5 ounces)
3 tablespoons sugar
1/4 teaspoon finely grated orange zest
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/4-ounce packet unflavored gelatin
3/4 cup whole milk
2/3 cup plus 1/4 cup sugar
2 large egg yolks
1 15-ounce can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 cups cold heavy cream

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



Pumpkin Chiffon Pie image

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

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

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



Pumpkin Chiffon Pie image

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

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1 cup cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

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 :

DAD'S PUMPKIN CHIFFON PIE



Dad's Pumpkin Chiffon Pie image

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

1 cup pumpkin puree
3 eggs
½ cup white sugar
1 cup milk
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
¼ cup water
½ cup white sugar
1 (16 ounce) package gingersnap cookies

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 WITH GINGER-NUT CRUST



Pumpkin Chiffon Pie With Ginger-Nut Crust image

Provided by Marian Burros

Categories     dinner, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 16

1 2/3 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
1 cup canned pumpkin
4 eggs, separated
1 cup sugar
1 cup milk
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons butter
1 envelope unflavored gelatin
1/4 cup cold water
Whipped cream for topping

Steps:

  • Mix all ingredients just until they are bound together.
  • Press into bottom and sides of 9-inch pie plate.
  • Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
  • Soften gelatin in water, and stir into pumpkin mixture. Chill.
  • When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
  • Serve topped with whipped cream.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 54 milligrams, Sugar 31 grams, TransFat 0 grams

BEST EVER PUMPKIN CHIFFON PIE



Best Ever Pumpkin Chiffon Pie image

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

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

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-APPLE CHIFFON PIE



Pumpkin-Apple Chiffon Pie image

Provided by Joanna Pruess

Categories     dessert

Time 6h45m

Yield Eight servings

Number Of Ingredients 21

1 1/3 cups finely chopped chocolate wafers (about 25 cookies)
5 tablespoons sweet butter, melted
2 tablespoons sweet butter
2 cups cooking apples, peeled and cut into 1/2-inch dice (about 2 small apples)
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon grated lemon rind
1 1/4 cups cooked pureed pumpkin (fresh or canned)
1 package plain gelatin
1/4 teaspoon salt
3 egg yolks
1/2 cup half-and-half
3 egg whites
3 tablespoons granulated sugar
1/2 cup coarsely chopped toasted pecans
1/2 cup chilled heavy sweet cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract

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

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PUMPKIN CHIFFON PIE WITH WHIPPED TOPPING RECIPE - PAULA DEEN
In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt. When the mixture is completely cool, stir in half of the whipped topping. Pour the filling into the prepared pie crust.
From pauladeen.com
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FAMILY RECIPE: MY DAD’S LEGENDARY PUMPKIN CHIFFON PIE
2019-05-02 In a heavy saucepan whisk together the pumpkin puree, heavy cream and 1/2 cup of sugar, 3 egg yolks, the cinnamon, ground ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly with a wooden spatula for 10 minutes.
From thekitchn.com
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OLD FASHIONED PUMPKIN CHIFFON PIE : 4 STEPS - INSTRUCTABLES
1 1/2 c pumpkin cooked 3 eggs, separated 1 T ground ginger and cinnamon 1 t ground cloves 2 t ground allspice 1 T gelatin (1 pkg knox) 1/2 c honey Method: Separate the egg yolks from the egg whites. Add to the yolks the pumpkin, spices and honey and mix well. Heat this mixture over a double boiler stirring all the while until the mixture thickens.
From instructables.com
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RUM PUMPKIN CHIFFON PIE - IMBIBE MAGAZINE
2019-11-18 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.
From imbibemagazine.com
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PUMPKIN CHIFFON PIE - MY COUNTRY TABLE
2021-10-14 Instructions. Combine the gelatin, brown sugar, salt, spices, pumpkin, egg yolks, and milk in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Place pan in a sink of cold water and allow to cool. The mixture should slightly mound when dropped from a spoon.
From mycountrytable.com
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LIGHT & AIRY PUMPKIN CHIFFON PIE - HOUSE OF NASH EATS
2021-09-23 In a medium saucepan, combine ½ 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.
From houseofnasheats.com
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PUMPKIN CHIFFON PIE - PASTRY AT HOME
2021-11-22 Make the crust: Position a rack in the center of the oven and preheat the oven to 350˚F. Lightly butter a 9-inch pie plate. In a medium bowl, toss together the graham cracker crumbs, brown sugar, cinnamon and melted butter until combined. Set aside 2 tablespoons of the crumb mixture to garnish the pie.
From pastryathome.com
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CHIFFON PUMPKIN PIE RECIPE - RECIPES.NET
2021-10-21 This chiffon pumpkin pie recipe will be an instant favorite at the table. Enjoy the delightful gingersnap crust along with its custard-like filling. Preparation: 10 minutes. Cooking: 45 minutes. Total: 55 minutes. Serves: 7 People. Ingredients. For the Crust: 2 cups ground gingersnap cookie crumbs, finely, from about 10 ounces of gingersnaps; ⅓ cup sugar; 6 tbsp …
From recipes.net
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PUMPKIN-CHIFFON PIE RECIPE - GRACE PARISI | FOOD & WINE
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. Step 3. In a ...
From foodandwine.com
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PUMPKIN CHIFFON PIE | THM: S - NORTHERN NESTER
Bake @ 350 for 10-15 minutes, or until golden. Cool. To make the filling, sprinkle gelatin over 3 Tbsp of water in a large bowl. Set aside and let it "soften." Combine half & half, 1/2 cup xylitol, yolks, pumpkin, cinnamon, ginger, and salt in a saucepan. Cook over medium heat, stirring constantly until mixture bubbles.
From northernnester.com
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PUMPKIN CHIFFON PIE - THE SEASONED MOM
2020-10-17 The chiffon pie was invented by the "Pie King," Monroe Boston Strausse, in Los Angeles in 1926, and refers to any pie with a special type of airy filling in a crust. Chiffon pie filling is typically made by folding meringue (stiffly beaten egg whites and sugar) into a flavored pie filling that is thickened with unflavored gelatin.
From theseasonedmom.com
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PUMPKIN CHIFFON PIE RECIPE - CINNAMON AND SPICE CAFE
2021-11-15 Many recipes for pumpkin chiffon pie will use French meringue, which is made with raw egg whites, but this can poses a slight risk of food-borne illness and shortens the shelf life of the dish. (While a carton of pasteurized egg whites might seem like a convenient solution for the risks associated with raw eggs, they don’t whip up as light, resulting in a poor meringue.) …
From cinnamonspicecafe.com
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PUMPKIN CHIFFON PIE - NO-BAKE PUMPKIN PIE - BEYER BEWARE
2016-11-19 Pumpkin Chiffon Pie - No-Bake Pumpkin Pie. Chiffon Pumpkin Pie recipe is the silky, creamy version of the traditional pumpkin pie your kids will love and adults will secretly prefer. Made with real pumpkin and pudding, it is a great no-bake pumpkin pie. November 19, 2016 By Leah 1 Comment. Sharing is caring!
From beyerbeware.net
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COCONUT-PUMPKIN CHIFFON PIE RECIPE | SOUTHERN LIVING
Step 3. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use. Step 4. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form.
From southernliving.com
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PUMPKIN CHIFFON PIE | BETTER HOMES & GARDENS
Step 1. In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves. Step 2. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks.
From bhg.com
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FESTIVE PUMPKIN CHIFFON PIE • KIM SCHOB
Stir in pumpkin, bring to gentle boil, reduce heat and simmer for 2 minutes. Transfer to a large bowl, cover, and chill for 30 minutes. Beat whipping cream and sugar until stiff peaks form then fold into pumpkin mixture. Fill crust and chill for 4 hours. Serve with …
From kimschob.com
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PUMPKIN CHIFFON PIE RECIPE
2021-12-11 Directions. For the Pumpkin Base: Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Place squash halves cut-side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth.
From seriouseats.com
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Top Asked Questions

What is in a pumpkin chiffon pie?
This creamy pumpkin chiffon pie is great for any holiday feast. In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil.
What is the best recipe for pumpkin pie filling?
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.
How do you make pumpkin chiffon?
When topping off a holiday meal, Cristina Ferrare suggests making pumpkin chiffon rather than regular pumpkin pie. It's a lighter dessert option for those who are already stuffed! In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin.
Can I make pumpkin chiffon pie ahead of time?
Yes, you can make Pumpkin Chiffon Pie ahead of time! Keep it in an airtight container in the refrigerator for 1 to 3 days. Just hold off on garnishing with whipped cream and/or nuts until you serve the pie. Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter.

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