Pumpkin Chiffon Pie Iii Recipes

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PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

This creamy pumpkin chiffon pie is great for any holiday feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 13

1/4 cup packed brown sugar
1 package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2 pasteurized eggs, separated
1/3 cup milk
1 package (6 oz) ready-to-use graham cracker pie crust
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
3/4 cup whipping cream

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.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g

THREE-LAYER PUMPKIN CHIFFON PIE



Three-Layer Pumpkin Chiffon Pie image

Make and share this Three-Layer Pumpkin Chiffon Pie recipe from Food.com.

Provided by Earl R.

Categories     Dessert

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 25

1 1/2 cups all-purpose flour
1/8 teaspoon salt
6 ounces unsalted butter, diced and frozen
1/2 cup sour cream
2 tablespoons sour cream (additional)
3/4 teaspoon allspice
1 3/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup heavy cream
2 large eggs (beaten)
1 teaspoon brandy (optional)
1/2 cup pumpkin puree
1/2 cup brown sugar
1 1/2 teaspoons sugar
1 (3 ounce) envelope unflavored gelatin powder
1 1/2 cups canned unsweetened pumpkin puree
3/4 cup brown sugar
4 large egg yolks
2 teaspoons spice essence
3 large egg whites
1 tablespoon sugar
1 1/2 cups heavy cream
3 tablespoons sugar

Steps:

  • 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
  • 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
  • 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
  • 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
  • 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
  • 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
  • 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
  • 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
  • 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
  • (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
  • 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
  • 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
  • Serve immediately, or refrigerate untio needed.

Nutrition Facts : Calories 1514.8, Fat 98.4, SaturatedFat 59.2, Cholesterol 570.4, Sodium 594.4, Carbohydrate 128.4, Fiber 2.3, Sugar 83.6, Protein 36

PUMPKIN-CHOCOLATE CHIFFON PIE



Pumpkin-Chocolate Chiffon Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pie plate
24 chocolate wafer cookies (about 5 ounces)
3 tablespoons sugar
1/4 teaspoon finely grated orange zest
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/4-ounce packet unflavored gelatin
3/4 cup whole milk
2/3 cup plus 1/4 cup sugar
2 large egg yolks
1 15-ounce can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 cups cold heavy cream

Steps:

  • Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
  • Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
  • Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
  • Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
  • Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

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.

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, 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 envelopes unflavored gelatin
1/2 cup fat-free 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 fat-free 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 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.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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 PIE WITH GINGER-NUT CRUST



Pumpkin Chiffon Pie With Ginger-Nut Crust image

Provided by Marian Burros

Categories     dinner, dessert

Time 40m

Yield 8 servings

Number Of Ingredients 16

1 2/3 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
1 cup canned pumpkin
4 eggs, separated
1 cup sugar
1 cup milk
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons butter
1 envelope unflavored gelatin
1/4 cup cold water
Whipped cream for topping

Steps:

  • Mix all ingredients just until they are bound together.
  • Press into bottom and sides of 9-inch pie plate.
  • Cook pumpkin over boiling water in top of double boiler for 10 minutes. Add egg yolks, 1/2 cup sugar, milk, ginger, nutmeg, cinnamon and butter, and cook over simmering water until mixture reaches custardlike consistency. Remove from heat.
  • Soften gelatin in water, and stir into pumpkin mixture. Chill.
  • When pumpkin mixture begins to thicken, fold in stiffly beaten egg whites and remaining 1/2 cup of sugar. Pour into prepared crust and chill.
  • Serve topped with whipped cream.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 21 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 54 milligrams, Sugar 31 grams, TransFat 0 grams

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1 cup cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

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.

Nutrition Facts :

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.

Provided by Babs7

Categories     Pie

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 12

1 (29 ounce) can solid pack pumpkin
1 teaspoon salt
2 teaspoons cinnamon, sifted
1/2 teaspoon ground ginger, sifted
1/2 teaspoon ground cloves, sifted
3 (7 g) envelopes unflavored gelatin
5 large eggs, separated
2 (12 ounce) cans evaporated milk
1 3/4 cups sugar
1/4 cup white corn syrup
1/4 cup water
3 ready made graham cracker pie crusts

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!

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From livinglikekingstons.com


PUMPKIN CHIFFON PIE RECIPE | MYRECIPES
Beat egg yolks in a medium saucepan; add 1/2 cup sugar, pumpkin, milk, and seasonings, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly. Cook over low heat, stirring constantly, until thickened and bubbly.
From myrecipes.com


CHIFFON PUMPKIN PIE - FOOD RECIPES
2020-09-17 Use a food processor to finely grind the gingersnap cookies, or put in a large freezer bag and roll over several times with a rolling pin. If you want to make pumpkin purée from scratch, instead of using a can, cut a sugar pumpkin in …
From recipes.studio


PUMPKIN CHIFFON PIE RECIPE | MYRECIPES
Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack. Advertisement. Step 2. Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand. Step 3. Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160 ...
From myrecipes.com


BETTY CROCKER PUMPKIN CHIFFON PIE RECIPE - ALL INFORMATION ABOUT ...
Pumpkin Chiffon Pie Recipe - BettyCrocker.com top www.bettycrocker.com. This creamy pumpkin chiffon pie is great for any holiday feast. By Betty Crocker Kitchens Updated Sep 20, 2016 Ingredients 1/4 cup packed brown sugar 1 package (1 oz) unflavored gelatin (about 2 teaspoons) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground …
From therecipes.info


PUMPKIN CHIFFON PIE III RECIPE
Pumpkin chiffon pie iii recipe. Learn how to cook great Pumpkin chiffon pie iii . Crecipe.com deliver fine selection of quality Pumpkin chiffon pie iii recipes equipped with ratings, reviews and mixing tips. Get one of our Pumpkin chiffon pie iii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 96% Pumpkin Chiffon Pie II Allrecipes.com …
From crecipe.com


PUMPKIN CHIFFON PIE IV RECIPE - FOOD NEWS
Step 1 Prepare Gingersnap Crust; set aside. For filling: Step 2 In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves. Step 3 In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks.
From foodnewsnews.com


PUMPKIN CHIFFON PIE | RACHAEL RAY IN SEASON
Step 2. Preheat the oven to 475°. Bake the crust 8 minutes. Cover the bottom of the crust with a round piece of foil. Reduce the oven temperature to 375°; bake until edges are golden brown, piercing the bottom with a fork if bubbles form, 15 to 20 minutes more. Discard foil.
From rachaelraymag.com


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