Moms Pumpkin Chiffon Pie Recipes

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.

MOM'S PUMPKIN CHIFFON PIE

Steps:

• combine first seven ingredients in sauce pan
• stir in milk, egg yolks and pumpkin
• cook and stir over medium heat until mixture boils and gelatin dissolves
• remove from heat and chill until partially set
• beat egg whites until peaks form
• gradually add sugar and beat to stiff peaks
• fold into pumpkin mixture with whipped cream
• pile into crust and chill until firm
• trim with whipped cream

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.

MMMM, TASTY PUMPKIN CHIFFON PIE

Steps:

• In small, oven-proof bowl, sprinkle gelatin over water.
• Place bowl over small pot of simmering water until gelatin is dissolved.
• In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
• Remove from heat and add gelatin, mixing thoroughly.
• Cool for at least 15 minutes.
• Beat egg whites with sugar until soft peaks form.
• Fold egg whites into pumpkin mixture.
• Put mixture into pie shell and refrigerate overnight.

PUMPKIN CHIFFON PIE

Steps:

• In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
• Stir in separated egg yolks until well combined.
• Stir in one can of evaporated milk.
• Over medium heat, stirring constantly, heat to boiling.
• Remove from heat and stir in second can of evaporated milk (to cool the mixture).
• Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
• In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
• In small sauce pan, combine sugar, corn syrup, and water.
• Bring to a boil and cook to soft ball stage.
• With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
• Continue to beat for 5 minutes.
• Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
• Cool until mixture will mound when dropped from spoon.
• Spoon into pie shells.
• Refrigerate so gel can set.
• Will make filling for three 9 inch pies.
• Top with Cool Whip or whipped cream and enjoy!

MOM'S PUMPKIN PIE

Steps:

• In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes., Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining, plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry., In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping.