Grandma Joans Pumpkin Chiffon Pie Recipes

CAKI'S PUMPKIN CHIFFON PIE

Steps:

• Soften gelatin in cold water.
• Mix well and set aside.
• Beat egg yolks in a medium-sized saucepan.
• Add brown sugar, milk, pumpkin, pumpkin pie spice and salt to the yolks in the pan. Cook over low heat, stirring slowly constantly until the mixture is thick. About 5-7 min.
• Once the mixture has come together, remove the saucepan from heat and stir in the congealed gelatin.
• Pour the filling into a large bowl and chill in the fridge until thick. About 30 min.
• While the pumpkin mixture chills, begin the second half of the filling. In a medium bowl, beat the whipping cream until the liquid stiffens and soft peaks rise. The cream can be whipped with a whisk attachment on a stand mixer, using a hand beater or, if you're feeling strong, opt for a hand-held whisk and go to town. Once the cream sufficiently stiffens, set aside. Caki's Cooking Tip: Chill the bowl in the freezer for 10-15 minutes before adding the cream in order to shorten the whipping time.
• In a large clean bowl, beat egg whites until they are stiff. (Like whip cream, you'll know they're set when soft peaks form.) Caki's Cooking Tip: In order to ensure perfectly beaten egg whites: 1. Wipe the interior of the bowl with a lemon before adding the whites to get rid of any excess oils 2. Only whip egg whites at room temperature.
• Remove the pumpkin mixture from the fridge and gently fold into the egg whites one spoonful at a time.
• Once the egg whites and pumpkin are mixed, fold in the whip cream slowly. Ensuring not to flatten the egg whites.
• Mix until fully combined.
• Take out your premade crumb crust.
• Pour the filling into the crust and spread until even. Allow the pie to set in the fridge for at least an hour before digging in.
• Enjoy. Feel free to top the pie with a dollop of whip cream or a dash of cinnamon for presentation. The pie can be made ahead of time and stored in the fridge for 2-3 days before serving.

MARY'S PUMPKIN CHIFFON PIE

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.

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.

PUMPKIN CHIFFON PIE

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.

GRANDMA COTTINGTON'S PUMPKIN PIE

Steps:

• For Crust:
• Blend flour, sugar and salt in processor 10 seconds. Add unsalted butter and lard and process until mixture resembles coarse meal, using on/off turns. Blend in 6 tablespoons water. Mix in enough additional water by tablespoonfuls until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap tightly in plastic and refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before continuing.)
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie plate. Trim overhang to 1 inch; fold edges under. Crimp crust edge decoratively, forming high-standing rim. Repeat rolling and shaping with remaining dough disk. Freeze crusts 15 minutes.
• Preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until sides begin to set, about 15 minutes. Remove foil and beans. Bake crusts until pale golden, piercing with toothpick if crusts bubble, about 15 minutes. Cool completely on racks. Maintain oven temperature.
• For filling:
• Whisk all ingredients in large bowl to blend. Pour half of pumpkin filling (about 3 3/4 cups) into each prepared pie crust.
• Bake pies until filling is set in center, about 1 hour. Cool pies on racks.