GRANDMA JOAN'S PUMPKIN CHIFFON PIE
My Grandmother's recipe she used to make every Thanksgiving. Much better than regular pumpkin pie. This is the one pie I MUST make ever year and has been a family favorite for a very long time. This would also be great at Christmas.
Provided by Suzy_Q
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.
Nutrition Facts : Calories 2176.6, Fat 76.9, SaturatedFat 22.2, Cholesterol 583.5, Sodium 1867.2, Carbohydrate 339.7, Fiber 9.7, Sugar 239.4, Protein 40.3
BEST EVER PUMPKIN CHIFFON PIE
My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!
Provided by pattyricia
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the gelatin to soak in 1/4 cup cold water.
- Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
- Cook and stir this over simmering water till it thickens.
- Add the soaked gelatin until it dissolves.
- Remove from the stove and chill till filling starts to set.
- (I put the pot in ice water).
- Whip the 3 egg whites till stiff but not dry.
- Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
- Fill pie shell and chill several hours.
- Serve with Cool Whip.
- Preparation time is approximate.
Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1
PUMPKIN CHIFFON PIE
We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.
Provided by Sweetiebarbara
Categories Pie
Time 8h30m
Yield 1 pie and 2 shells, 12 serving(s)
Number Of Ingredients 15
Steps:
- Make crust: Sift flour and salt into bowl.
- Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
- Pour into flour and stir with a fork until mixed.
- Save 1/2 for another time, or make 2 crusts.
- Roll, make standing rim, and prick with fork.
- Bake at 450° for 8-10 minutes, or until golden.
- In a saucepan, mix brown sugar, spices, salt and gelatin.
- Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
- Stir into saucepan with sugar and spice mixture.
- Stir over medium-high heat until mixture comes to a boil.
- Remove from heat and stir in pumpkin.
- Chill until mixture mounds, but not too stiff.
- Beat egg whites until very frothy and they start to form soft peaks.
- Very gradually pour in sugar beating constantly until stiff peaks are formed.
- Fold into pumpkin mixture and gently pour into crust.
- Chill until firm. (this sometimes takes 4-6 hours).
- If feeling decadent, top with homemade whipped cream.
THANKSGIVING PUMPKIN CHIFFON PIE (GELATIN FREE)
This is a heavily modified version of my grandmothers' recipe that I've made vegetarian and dairy free. She made it every Thanksgiving. We never had the regular kind and there is no substitution for this amazing pie. I have made this healthier than the original but I will post their original recipe as well. You cannot tell the difference! Try it with a gingersnap or pecan crust. I usually add a 1/2 tsp. of vanilla but it's not necessary. I use soy milk but you can use almond milk, oat milk or dairy milk. Wonderful with a little fresh whipped cream but really doesn't need a thing. This is also good for Christmas.
Provided by Suzy_Q
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- *If using fresh pumpkin you will need a 1 - 1.5 lb. pie pumpkin. Peel and seed pumpkin. Cut in chunks and steam for about 20-30 minutes, until tender. Puree in food processor and measure.
- Thoroughly combine pumpkin, brown rice syrup, egg yolks, milk, spices, salt and bitters in a medium pot on very low heat. Cook until it thickens up a bit stirring fairly often to prevent lumps. Once slightly thickened, dissolve agar in a separate pot with the water and bring to a quick boil constantly stirring. Once thick, add to pumpkin mixture. Put in the refrigerator to chill for a bit until mixture starts to congeal. While chilling beat the egg whites with sugar until very fluffy. Fold whites into the pumpkin mixture, pour into crust and chill at least a couple of hours.
Nutrition Facts : Calories 165.6, Fat 9.5, SaturatedFat 2.5, Cholesterol 79.3, Sodium 220.7, Carbohydrate 16, Fiber 1.6, Sugar 3.7, Protein 4.3
GRANDMA BLACK'S PUMPKIN PIE
Grandma Maxine's pumpkin pie- a thanksgiving favorite! Some cans of pumpkin are less sweet than others. I sometimes increase sugar from 3/4 cup to 1 cup but I need exceed 1 cup. Note: 1 3/4 tsp. of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves however the taste will be slightly different, I prefer to use the individual spices.
Provided by Brookes Kitchen
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- MIX -Mix sugar, salt, cinnamon, ginger, and closes in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
- Pour- into pie shell.
- Bake- in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
Nutrition Facts : Calories 329.4, Fat 13.3, SaturatedFat 5.5, Cholesterol 78.6, Sodium 398.4, Carbohydrate 45.8, Fiber 1.1, Sugar 26.1, Protein 7.7
GRANDMA K'S CHIFFON PUMPKIN PIE
I had this recipe for years but didn't try it until my mother asked me one day if I had Grandma's Pumpkin pie recipe. I made it for her that thanksgiving and it became one of my favorites.
Provided by susan simons
Categories Pies
Number Of Ingredients 10
Steps:
- 1. Combine 1/2 cup sugar, 3 egg yolks,milk, salt, cinnamon, ginger, and nutmeg with 1-1/2 cups pumpkin in double boiler until thick. Remove from heat, add gelatin and stir well. Chill until it begins to thicken. Then beat egg whites frothy, add 1 cup sugar and beat until stiff. Fold into pumpkin mixture. Pour into pie shell and cool. Serve with whipped cream and sprinkle with a little nutmeg.
PUMPKIN CHIFFON PIE
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
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
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- In a small bowl, sprinkle gelatin over Drambuie or water to soften for 5 minutes. Place the bowl over a double boiler (or a pot of hot water) and whisk the mixture until the gelatin dissolves. Do not boil.
- In a large bowl, beat egg whites with a pinch of cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar, 2 tablespoons at a time, until the meringue holds stiff peaks. Fold the meringue into the pumpkin mixture.
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