Orange Pumpkin Chiffon Dessert 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 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:

• 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.

NO-BAKE ORANGE CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.