Grandma Ks Chiffon Pumpkin Pie 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.

CAKI'S PUMPKIN CHIFFON PIE

Steps:

• Soften gelatin in cold water.
• Mix well and set aside.
• Beat egg yolks in a medium-sized saucepan.
• Add brown sugar, milk, pumpkin, pumpkin pie spice and salt to the yolks in the pan. Cook over low heat, stirring slowly constantly until the mixture is thick. About 5-7 min.
• Once the mixture has come together, remove the saucepan from heat and stir in the congealed gelatin.
• Pour the filling into a large bowl and chill in the fridge until thick. About 30 min.
• While the pumpkin mixture chills, begin the second half of the filling. In a medium bowl, beat the whipping cream until the liquid stiffens and soft peaks rise. The cream can be whipped with a whisk attachment on a stand mixer, using a hand beater or, if you're feeling strong, opt for a hand-held whisk and go to town. Once the cream sufficiently stiffens, set aside. Caki's Cooking Tip: Chill the bowl in the freezer for 10-15 minutes before adding the cream in order to shorten the whipping time.
• In a large clean bowl, beat egg whites until they are stiff. (Like whip cream, you'll know they're set when soft peaks form.) Caki's Cooking Tip: In order to ensure perfectly beaten egg whites: 1. Wipe the interior of the bowl with a lemon before adding the whites to get rid of any excess oils 2. Only whip egg whites at room temperature.
• Remove the pumpkin mixture from the fridge and gently fold into the egg whites one spoonful at a time.
• Once the egg whites and pumpkin are mixed, fold in the whip cream slowly. Ensuring not to flatten the egg whites.
• Mix until fully combined.
• Take out your premade crumb crust.
• Pour the filling into the crust and spread until even. Allow the pie to set in the fridge for at least an hour before digging in.
• Enjoy. Feel free to top the pie with a dollop of whip cream or a dash of cinnamon for presentation. The pie can be made ahead of time and stored in the fridge for 2-3 days before serving.

GRANDMA JOAN'S PUMPKIN CHIFFON PIE

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.

GRANDMA K'S CHIFFON PUMPKIN PIE

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.