Pumpkin Chiffon Cake Recipes

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 CAKE

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.

PUMPKIN CHIFFON CAKE RECIPE - (4.1/5)

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

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.

PUMPKIN CHIFFON TORTE

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.

PUMPKIN CHIFFON DESSERT

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.

PUMPKIN CHIFFON CAKE

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.

PUMPKIN CHIFFON PIE

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.