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
PUMPKIN CHIFFON PIE
Up your pumpkin pie game this Thanksgiving holiday with a Pumpkin Chiffon Pie. It is a lighter, airier version of the traditional pumpkin pie.
Provided by Amy Nash
Categories Dessert
Time 4h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Protein 4 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 214 mg, Sugar 17 g, Fat 6 g, TransFat 1 g, Fiber 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
PUMPKIN CHIFFON PIE
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
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.
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