Pumpkin Chiffon Coconut Crust 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.

CHIFFON PUMPKIN PIE

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.

PUMPKIN CHIFFON COCONUT CRUST PIE RECIPE

Steps:

• Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool. Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• Bake pie shell according to package directions.
• In double boiler or in microwave dish, whip together egg yolks, 1/4-1/2 cup sugar, pumpkin, milk, salt, ginger, cinnamon, and nutmeg.
• Cook until thick and temperature reaches 180-185 F; Stir very frequently.
• Sprinkle gelatin over cold water; when dissolved, add to pumpkin mixture.
• Mix and cool thoroughly, to room temperature.
• Beat egg whites until stiff; add 1/4-1/2 cup sugar as whites stiffen.
• Add the pumpkin mixture to the egg white mixture, whisking in gently.
• Pour into baked pie shell.
• Refrigerate several hours.
• Before serving, brown some almonds in butter and drain well.
• Place a scoop of Cool Whip over pie serving and sprinkle hot, browned almonds over topping.

PUMPKIN CHIFFON PIE WITH GINGER-NUT CRUST

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.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.