Pumpkin Chiffon Dessertpie Recipes

PUMPKIN CHIFFON PIE

Steps:

• Blind-bake the pie crust in a 400 degree F. oven for 15 minutes with pie weights, then another 15 minutes until fully baked. Cool completely.
• Dissolve the gelatin by sprinkling it over the water in a small bowl and let sit for 5 minutes.
• In a medium saucepan, combine 1/2 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.
• Remove from the heat and stir in the dissolved gelatin and vanilla. Cool completely to room temperature but don't refrigerate yet since the gelatin will set in the fridge.
• When the filling has cooled, beat the egg whites until soft peaks start to form. Continue beating, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.
• Gently fold the stiffened egg whites into the pumpkin mixture, then pour it into the cooled pie shell. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream and dust with cinnamon for presentation.

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:

• 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.

PUMPKIN CHIFFON PIE

Steps:

• 1. CRUST: Combine all crust ingredients in a small mixing bowl, with a fork, until blended. Press firmly into two 8 or 9" pie plates that have been prepared with food release spray.
• 2. Bake crusts at 350* for 10 minutes. Cool to room temperature, completely.
• 3. FILLING: Separate eggs. Put the whites in a cold glass bowl, making sure not to get any yolk in the whites. Refrigerate the egg whites, covered, while you prepare the filling.
• 4. With a whisk, in a heavy 3 qt. saucepan, combine gelatin, 1/2 cup of sugar, and the spices and salt.
• 5. Whisk in milk, pumpkin, and egg yolks.
• 6. Cook over low heat 5-7 minutes, stirring constantly. Add vanilla. Cool to room temp.
• 7. While filling is cooling, beat the chilled egg whites til they're foamy.
• 8. Gradually beat in the remaining 1/4 cup of sugar, until stiff, glossy peaks form. Set aside.
• 9. In a medium glass bowl whip the cream until stiff peaks form.
• 10. With a rubber scraper, fold the egg whites into the cooled pumpkin mixture.
• 11. Fold in the whipped cream.
• 12. Spoon the filling into the cooled pie shells. Chill at least 3 hours.
• 13. NOTES: It's perfect just the way it is, but if you like, serve with a dollop of sweetened or vanilla whipped cream and dust with cocoa powder, or simply drizzle lightly with chocolate sauce. Use whatever you prefer for the cookie crumbs: you can pulse chocolate wafers in a food processor, purchase chocolate crumbs, bash some Oreos in a zip top bag and reduce the sugar -- whatever works for you :) When there's leftover filling (especially if I only make one crust) I put it in wine or water goblets with cookie crumbs -- makes a beautiful and tasty parfait, and "everybody likes parfait" ;) I have also used my DIY Chocolate Pie Crust recipe for this pie, which is sometimes easier because you can buy the crumbs. Either one is delicious with this filling, and planets away from the sad offerings in a foil pan at the grocery store! There are lots of steps and ingredients, but this is really not hard to make at all. It's delicious, and well worth the effort!

ORANGE PUMPKIN CHIFFON DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.

CHIFFON PUMPKIN PIE

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.

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 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.

PUMPKIN CHIFFON PIE

Steps:

• Beat egg yolks and 1/2 cup sugar until thick.
• Cook pumpkin, milk, salt, and spices on top of double boiler. Add egg yolks/sugar mixture. Cook until thick.
• Soften gelatin in cold water. Stir into hot mixture.
• Beat egg whites and 1/2 cup sugar until egg whites form peaks and add to pumpkin mixture. Blend well.
• Pour into cooled, baked pie shell and chill. (See my recipe for Fool Proof Pie Crust). Serve with whipped cream.

PUMPKIN CHIFFON DESSERT/PIE

Steps:

• Heat first 7 ingredients in large pot.
• Beat 5 egg yokes in a bowl and add hot pumpkin.
• Dissolve gelatin in water and add to pumpkin; cook for 5 minutes.
• When cool add whiskey and set aside.
• Beat 5 egg whites to a stiff peak and fold into pumpkin and set aside in a cold place to let set (approximately 15-20 minutes).
• Fold in 2 c of Cool Whip.
• If making a pie, follow the above steps plus making a pie crust with no filling. I usually get a ready made pie crust--it just makes it easier.

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.