Pumpkin Chiffon Pie With Ginger Nut Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

One 9-inch prepared graham cracker pie crust
1 packet unflavored gelatin
One 15-ounce can pure pumpkin puree
¾ cup whole milk
½ cup sugar
2 large egg yolks
1 teaspoon pumpkin pie spice
Pinch fine salt
1¼ cups cold heavy cream
Brittle:
2 cups sugar
1 cup toasted pecan halves, broken into peanut-size pieces
1 teaspoon kosher salt

Steps:

  • 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
  • 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
  • 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
  • 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
  • 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
  • 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
  • 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

MARY'S PUMPKIN CHIFFON PIE



Mary's Pumpkin Chiffon Pie image

Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.

Provided by EMET

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 16

1 ¼ cups finely crushed graham cracker crumbs
1 teaspoon ground cinnamon
3 tablespoons white sugar
6 tablespoons butter, melted
¼ cup cold water
1 tablespoon unflavored gelatin
1 ¼ cups pureed pumpkin
3 egg yolks
½ cup white sugar
½ cup milk
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup white sugar
1 teaspoon vanilla extract
3 egg whites

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.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 44.3 g, Cholesterol 100.9 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 35.9 g

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.

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.

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 :

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST



Pumpkin Chiffon Pie With Gingersnap Crust image

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

Provided by Ppaperdoll

Categories     Pie

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

Steps:

  • For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
  • For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
  • In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
  • Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
  • Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
  • Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
  • Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST



Pumpkin Chiffon Pie with Gingersnap Pecan Crust image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Thanksgiving     Pecan     Brandy     Pumpkin     Gourmet     Kidney Friendly     Peanut Free

Yield One 9 inch pie

Number Of Ingredients 20

For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.

Steps:

  • Make Crust:
  • In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
  • Make filling:
  • In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
  • In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
  • Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
  • Top each serving with whipped cream and garnish with nuts.

PUMPKIN-APPLE CHIFFON PIE



Pumpkin-Apple Chiffon Pie image

Provided by Joanna Pruess

Categories     dessert

Time 6h45m

Yield Eight servings

Number Of Ingredients 21

1 1/3 cups finely chopped chocolate wafers (about 25 cookies)
5 tablespoons sweet butter, melted
2 tablespoons sweet butter
2 cups cooking apples, peeled and cut into 1/2-inch dice (about 2 small apples)
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon grated lemon rind
1 1/4 cups cooked pureed pumpkin (fresh or canned)
1 package plain gelatin
1/4 teaspoon salt
3 egg yolks
1/2 cup half-and-half
3 egg whites
3 tablespoons granulated sugar
1/2 cup coarsely chopped toasted pecans
1/2 cup chilled heavy sweet cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • To make the crust, butter a nine-inch Pyrex pie plate. Preheat the oven to 350 degrees.
  • Break the wafers into pieces. Place in processor and make fine crumbs, about one and one-third cups. Add the butter and pulse five to six times or until the crumbs are coated with butter.
  • Empty the contents into the pie plate, reserving one tablespoon for garnish. Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border. Use a glass to press the remaining crumbs into the bottom of the dish.
  • Bake for 8 to 10 minutes. The crust should set, but not brown. Cool and set aside.
  • To make the filling, melt the butter in a heavy three-quart saucepan. Stir in the apples, sugars, spices and rind. Bring to a slow boil. Cover and simmer for five minutes. Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon. Stir occasionally. Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn.
  • Immediately remove the pot from the heat. Stir in the pumpkin, gelatin and salt. Blend well and return to flame. Cook on low heat until the mixture is very hot, stirring constantly.
  • Blend the yolks into the half-and-half. Gradually whisk into the filling. Heat slowly to just under boiling, about one-and-a-half to two minutes.
  • Empty the filling into a processor. Puree for 45 seconds. Pour into a large bowl and place over ice for five minutes to cool to room temperature. Stir occasionally. The filling can also be cooled in the refrigerator.
  • Beat the egg whites until soft peaks form. Add sugar, one tablespoon at a time, to form a meringue. Beat 30 seconds longer.
  • Stir a quarter of the egg whites into filling. Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish. Mound the filling into the pie shell. Smooth surface with a spoon. Chill until set, about six hours or longer.
  • To make the garnish, whip the cream in a chilled bowl. As it starts to thicken, add the sugar and vanilla. Beat until fairly thick. Pipe or spoon around the edge of the pie. Sprinkle the top with the reserved crumbs and nuts.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 225 milligrams, Sugar 39 grams, TransFat 0 grams

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

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

The crust is the only thing you bake in this recipe. The pie needs to chill overnight. This recipe is from Family Circle.

Provided by CookingONTheSide

Categories     Pie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

12 sheets graham crackers
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3 tablespoons apple juice
1 teaspoon vanilla extract
1 (3 ounce) envelope unflavored gelatin
1 (15 ounce) can pumpkin puree, not pumpkin pie filling
1 (12 ounce) can evaporated milk
1 cup light brown sugar, packed
4 egg yolks
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup heavy cream

Steps:

  • Crust: Heat oven to 325 degrees.
  • Finely crush graham crackers.
  • Add butter and sugar and mix until all crumbs are moist.
  • Press into bottom and up side of a 9-inch round springform pan.
  • Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
  • Place on wire rack and cool completely.
  • Filling: In small bowl, stir together apple juice and vanilla.
  • Sprinkle gelatin over top and let stand 5 minutes.
  • In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
  • Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
  • Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
  • Microwave gelatin mixture for 10 seconds, until melted.
  • Whisk into pumpkin mixture and remove from heat.
  • Pour filling into large bowl.
  • Place in a larger bowl filled with ice water.
  • Stir occasionally for 12 minutes or until cooled.
  • With electric mixer, whip cream on medium-high speed until stiff peaks form.
  • Gently fold into cooled pumpkin mixture.
  • Pour filling into cooled crust.
  • Cover and refrigerate overnight.
  • When ready to serve, run a thin knife between pan and pie.
  • Remove side of pan, slice and serve.

Nutrition Facts : Calories 346.7, Fat 18.1, SaturatedFat 10.3, Cholesterol 113.6, Sodium 195.5, Carbohydrate 37.3, Fiber 0.6, Sugar 25.1, Protein 10.5

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!

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 CHIFFON PIE III



Pumpkin Chiffon Pie III image

A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.

Provided by NFELTON

Categories     Pumpkin Pie

Time 1h30m

Yield 8

Number Of Ingredients 16

1 ⅓ cups quick-cooking oats
⅓ cup brown sugar
¾ teaspoon ground cinnamon
⅓ cup butter
1 (.25 ounce) package unflavored gelatin
⅔ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground mace
5 egg yolks, beaten
¾ cup milk
1 cup pumpkin puree
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
  • In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 321 calories, Carbohydrate 48.9 g, Cholesterol 150.2 mg, Fat 11.9 g, Fiber 2.5 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 319.1 mg, Sugar 37.4 g

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



Pumpkin Chiffon Pie image

This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.

Provided by PianoCook

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup milk
2 eggs, separated, yolks slightly beaten
1 cup canned pumpkin
1/4 cup sugar
1/2 cup heavy whipping cream
1 (9 inch) prepared graham cracker crusts

Steps:

  • Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
  • Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
  • Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  • In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.

Nutrition Facts : Calories 319.1, Fat 15.2, SaturatedFat 6, Cholesterol 76.5, Sodium 426, Carbohydrate 42.5, Fiber 1.5, Sugar 31.3, Protein 5

More about "pumpkin chiffon pie with ginger nut crust recipes"

PUMPKIN CHIFFON PIE RECIPE | BON APPéTIT
pumpkin-chiffon-pie-recipe-bon-apptit image
2019-11-11 Step 3. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over ...
From bonappetit.com


PUMPKIN CHIFFON PIE - BETTER HOMES & GARDENS
pumpkin-chiffon-pie-better-homes-gardens image
2011-06-14 Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin. Bring to gentle boil; reduce heat. Cook and stir for 2 minutes. Transfer to large bowl. Cover and chill about 30 minutes or …
From bhg.com


PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST - TRI-CITY HERALD
2015-12-12 Whipped cream, optional. Make crust: In a food processor grind gingersnaps, pecans and sugar fine and add butter, blending until combined well. Press mixture onto bottom and side of a 9-inch (1 ...
From tri-cityherald.com


EASY PUMPKIN CHIFFON PIE BARS WITH PECANS - HONEY
First make the graham cracker crust. Get started with your pumpkin chiffon bars by preheating your over to 400 degrees F. In a large bowl, combine the graham crackers, butter, brown sugar and 1/2 cup of pecans and mix well. Press the graham cracker crust mixture into the bottom of a 13 x 9 baking dish and bake for 12-15 minutes.
From honeyandlime.co


PUMPKIN PIE WITH GINGERSNAP CRUST RECIPE | ALTON BROWN
Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Cool the crust at least 10 minutes before filling. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt.
From altonbrown.com


SPICED PUMPKIN CHIFFON PIE RECIPE | MYRECIPES
1 ¼ cups canned pumpkin. ½ cup packed brown sugar. ¾ teaspoon ground cinnamon. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ⅛ teaspoon ground nutmeg. 2 large egg yolks. ⅔ cup evaporated low-fat milk. 1 envelope unflavored gelatin.
From myrecipes.com


PUMPKIN CHIFFON PIE WITH OATMEAL NUT CRUST | GOUCHER FAMILY …
Crust. 1 cup rolled oats; 3 Tbsp. brown sugar; 2/3 cup minced walnuts; 1/3 cup butter or margarine, melted; Toast oats at 350° for 10 minutes; …
From goucher-recipes.info


PUMPKIN CHIFFON PIE - THE SUBURBAN SOAPBOX
In a medium saucepan, whisk the 1/2 cup sugar, gelatin, pumpkin pie spice, and salt. In a medium bowl, whisk the pumpkin, egg yolks, vanilla and milk until smooth. Add the pumpkin mixture to the pan and whisk to combine. Place the pan over medium heat and cook until mixture is starting to steam, stirring constantly.
From thesuburbansoapbox.com


PUMPKIN CHIFFON PIE (FLUFFY AND CREAMY!) - PINCH AND SWIRL
2021-11-12 Bake 5 minutes. Transfer to wire cooling rack to cool completely. Meanwhile, sprinkle gelatin over ¼ cup of cold water in a small bowl and set aside. In a medium saucepan combine egg yolks, ¼ cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt; cook and stir over medium heat until thickened, about 10 minutes.
From pinchandswirl.com


BROWN SUGAR GINGERSNAP PUMPKIN CHIFFON PIE
2021-10-13 Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool. Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together. In a bowl mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to ...
From bhg.com


PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST – RECIPE CLIPPING ...
PUMPKIN CHIFFON PIE. Gingersnap Crust. 1 3/4 cups gingersnap crumbs (about 30) 1/2 cup butter or margarine, melted 1/4 cup confectioners’ sugar. Pumpkin Filling. 1 env unflavored gelatine 3 eggs 1 1/2 cups canned pumpkin 1 1/4 cups granulated sugar 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg
From recipecurio.com


PUMPKIN CHIFFON PIE | RECIPE | THANKSGIVING DESSERTS ... - PINTEREST
A light, creamy, fluffy pie filling much like Pumpkin Mousse in a light and flaky pie crust. The perfect dessert for your Thanksgiving Meal. Nushina Piazza. HOLIDAYS. Köstliche Desserts. Holiday Desserts. Holiday Recipes. Holiday Parties. Icebox Desserts. Thanksgiving Desserts. Pie Dessert. Gastronomia. It won't be hard to make room for these delicious pies. Country Living …
From pinterest.com


PUMPKIN CHIFFON PIE IN GINGERSNAP CRUST - RECIPE CIRCUS
1/4 tsp ginger 1/4 tsp allspice 1/8 tsp salt 1 1/4 cups canned pumpkin (NOT pumpkin pie filling) 1/4 cup sugar Recipe Crust Preheat oven to 350 degrees F. Butter 9 inch glass pie dish. Place sugar and gingersnaps in food processor and pulse until coarse crumbs appear. Tranfer to bowl and stir in melted butter. Press crumb mixture over the ...
From recipecircus.com


CHIFFON PUMPKIN PIE RECIPE - RECIPES.NET
2021-10-21 This chiffon pumpkin pie recipe will be an instant favorite at the table. Enjoy the delightful gingersnap crust along with its custard-like filling. Preparation: 10 minutes. Cooking: 45 minutes. Total: 55 minutes. Serves: 7 People. Ingredients. For the Crust: 2 cups ground gingersnap cookie crumbs, finely, from about 10 ounces of gingersnaps; ⅓ cup sugar; 6 tbsp …
From recipes.net


OLD FASHIONED PUMPKIN CHIFFON PIE : 4 STEPS - INSTRUCTABLES
3/4 c raw cashew butter 1 - 1 1/2 c chopped nuts (I use cashews, pecans, walnuts and/or hazelnuts) 3 cardamom pods, seeds removed and ground 5-7 fresh dates, seeded and chopped pinch salt Method: For the crust, mix all the ingredients together and press out into a greased pie pan. When pressing the dough into the dish, you will probably need to oil your fingertips to …
From instructables.com


BEST NO-BAKE PUMPKIN CHIFFON BARS RECIPES - FOOD NETWORK CANADA
2018-05-17 Press this into the preapred pan and chill while preapring the chiffon layer. Step 3. Measure the milk into a medium saucepan and whisk in the gelatin, letting this sit for a minute. Add the sugar, cinnamon and ginger and whisk over medium-low heat until you just begin to see a bit of steam rise from the milk, about 3 minutes.
From foodnetwork.ca


PUMPKIN CHIFFON PIE - THE SEASONED MOM
2020-10-17 In a heavy saucepan, combine pumpkin, heavy cream, sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt. Cook the mixture over moderately low heat, stirring constantly with a wooden spoon for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture, and let the mixture cool (about 1-2 hours).
From theseasonedmom.com


PUMPKIN CHIFFON PIE WITH GINGER SNAP CRUST – VINTAGE RECIPE …
2008-08-03 1/2 cups sugar. Cook pumpkin in double boiler 10 minutes, stirring occasionally. Mix egg yolks, sugar and milk. Add to pumpkin with salt, spices and melted butter. Stir and cook until of custard consistency. Remove from heat, add gelatin which has been softened in cold water, stir until dissolved. Chill.
From recipecurio.com


PUMPKIN CHIFFON PIE WITH WALNUT CRUST - RECIPE - COOKS.COM
Cook in double boiler until thick. Soften gelatin in cold water and add to hot pumpkin mixture. Mix thoroughly and cool. When mixture starts to thicken, fold in stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added. Pour into walnut crust and chill in refrigerator. Serve with topping of whipped cream decorated with ...
From cooks.com


PUMPKIN CHIFFON PIE - THE KITCHEN MAGPIE
2021-11-25 How To Make Pumpkin Chiffon Pie. • Combine all of the ingredients for the pumpkin filling into a heavy-bottomed, medium-size saucepan. • Cook the mixture over medium heat, stirring continuously until the gelatin dissolves. • Let the mixture come to a low boil, and then remove and chill until partially set.
From thekitchenmagpie.com


MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE - WASHINGTON POST
2012-11-14 Directions. Bring an inch of water to a boil in a saucepan over medium-high heat. Reduce the heat to medium or medium-low so the water is barely bubbling. Beat the egg yolks in a medium mixing ...
From washingtonpost.com


PUMPKIN CHIFFON PIE RECIPE - BAKERRECIPES.COM
2011-02-07 What Makes This Pumpkin Chiffon Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Chiffon Pie. Ready to make this Pumpkin Chiffon Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to ...
From bakerrecipes.com


PUMPKIN-GINGERSNAP CHIFFON PIE — SANDRA LEE SEMI-HOMEMADE
2019-06-12 Spray a 9-inch deep-dish pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs, 1 tablespoon sugar, and enough melted butter to moisten crumbs; toss with a fork until moistened. Press crumb mixture in bottom and up sides of prepared pie plate. Bake for 8 minutes, or until almost set. Cool completely on a wire rack (about 45 minutes).
From sandralee.com


CHIFFON PUMPKIN PIE WITH A GINGERSNAP COOKIE CRUST
2018-10-31 Make an almond flour pie crust in a 9-inch pie pan. In a saucepan combine pumpkin puree, maple syrup, salt, Primal Palate Pumpkin Pie Spice, egg yolks, and almond milk. Whisk thoroughly to combine over medium heat. Once the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
From primalpalate.com


PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST | RECIPE
Nov 23, 2017 - Pumpkin Chiffon Pie with Gingersnap Pecan Crust. Nov 23, 2017 - Pumpkin Chiffon Pie with Gingersnap Pecan Crust . Nov 23, 2017 - Pumpkin Chiffon Pie with Gingersnap Pecan Crust. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


PUMPKIN CHIFFON PIE RECIPE | RECIPES.NET
2022-03-23 Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl. Press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate.
From recipes.net


PUMPKIN CHIFFON PIE RECIPE | RECIPE | PUMPKIN PIE RECIPES
Nov 8, 2016 - Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant …
From pinterest.com


FAMILY RECIPE: MY DAD’S LEGENDARY PUMPKIN CHIFFON PIE
2019-05-02 Prepare the crust: Preheat oven to 400°F. In a large bowl, combine the cookie crumbs, butter, sugar and salt. Press mixture firmly into 2 9-inch pie pans (if you have any extra mixture left over, you can press this into muffin tins with great results). Bake for 10 minutes, and cool on a wire rack.
From thekitchn.com


Related Search