Pumpkin Chiffon Cake Recipe 415

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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

PUMPKIN CHIFFON CAKE



Pumpkin Chiffon Cake image

I had this cake a couple of years ago, and it was so good, it has stuck in my mind. This cake is so very moist and delicious. It is my family's choice for the holidays instead of pumpkin pie.

Provided by nickie409

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 14

3 cups pumpkin (1 large can)
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
1 (18 ounce) box yellow cake mix (dry)
1 cup vegetable oil
1 cup milk
1 (3 1/2 ounce) box vanilla instant pudding mix
3 eggs
1/2 cup melted butter or 1/2 cup margarine

Steps:

  • Bottom layer: Combine all ingredients in a bowl; mix well.
  • Pour into 9x13 greased and floured pan and set aside.
  • Top layer: Combine all ingredients in a bowl; mix well.
  • Carefully pour over bottom layer, spreading evenly all around.
  • Bake in 350F oven for 1 hour.
  • Turn heat down to 300°F, bake for 1/2 hour longer.
  • As soon as cake is out, loosen sides with knife.
  • Pour melted butter or margarine over entire cake.
  • Cool for about 40 minutes on wire rack.
  • Cut with knife, turn over onto foil lined cookie sheet.
  • Serve.

Nutrition Facts : Calories 604.7, Fat 36.3, SaturatedFat 10.6, Cholesterol 138, Sodium 722.5, Carbohydrate 63.8, Fiber 0.8, Sugar 43.4, Protein 8

PUMPKIN CHIFFON CAKE RECIPE - (4.1/5)



Pumpkin Chiffon Cake Recipe - (4.1/5) image

Provided by hanley89

Number Of Ingredients 9

1 cup all purpose flour
1 1/4 cup granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
4 eggs, separated, room temperature
5 egg whites, room temperature (you will have a total of 9 egg whites)
1 cup canned pure pumpkin
Confectioner's sugar for dusting

Steps:

  • 1. Preheat oven to 325.In a large bowl, whisk together flour,3/4 cup sugar,pumpkin pie spice,baking powder and salt. In a medium bowl,whisk together egg yolks and pumpkin. Whisk pumpkin mixture into flour mixture until smooth 2.Using a electric mixer with the whisk attachment, whip the 9 egg whites at mnedium speed till foamy, about 2 minutes. With the machine on , gradually add the remaining 1/2 cup of sugar. Increase speed to high and beat till stiff but still moist 1-2 minutes 3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a spatula just until no steaks of white remain.Repeat with remaining egg white mixture. Pour the batter into a ungreased 10 inch tube pan with a removable bottom( I use one with little feet- makes it easier to cool) 4.Bake for 55 minutes- test with a cake tester or toothpick inserted in center comes out clean 5.Let cool for 5 minutes, then invert pan. If using a pan without feet, invert onto a narrow neck bottle- hang upside down until completely cool about 1 1/2 hours. Place cake right side up and remove from pan 6.To serve, dust with confectioners sugar

PUMPKIN CHIFFON TORTE



Pumpkin Chiffon Torte image

"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of 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 enveloped unflavored gelatin
1/2 cup 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 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 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. If desired, garnish with additional whipped topping.

Nutrition Facts : Calories 138 calories, Fat 5g fat, Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate, Fiber 2g protein.

PUMPKIN CHIFFON CAKE



Pumpkin Chiffon Cake image

Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Recipe #211370.

Provided by Pam-I-Am

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup canola oil
8 large eggs, separated
1/2 cup water
3/4 cup pumpkin puree
1/2 teaspoon cream of tartar

Steps:

  • Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
  • Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
  • Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
  • Pour egg-white batter over the yolk batter and gently fold to blend.
  • Pour mixture into a non-greased 10-inch tube pan.
  • Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

Nutrition Facts : Calories 373.8, Fat 15, SaturatedFat 2.1, Cholesterol 148.8, Sodium 399.9, Carbohydrate 53, Fiber 0.7, Sugar 30.3, Protein 7.4

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 DESSERT



Pumpkin Chiffon Dessert image

A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
TOPPING:
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed, divided
1/4 cup chopped pecans, optional

Steps:

  • In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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