Thanksgiving Pumpkin Chiffon Pie Gelatin Free 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 PIE

Steps:

• Combine first seven ingredients in a small saucepan. Stir in milk, egg yolks, and pumpkin.
• Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat to a large mixing bowl and chill in fridge just until partially set.
• Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
• In a separate bowl, whip cream. Fold both egg white mixture and whipped cream into bowl with pumpkin mixture. Pour into prepared crust and chill until firm.

PUMPKIN CHIFFON PIE

Steps:

• In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
• Stir in separated egg yolks until well combined.
• Stir in one can of evaporated milk.
• Over medium heat, stirring constantly, heat to boiling.
• Remove from heat and stir in second can of evaporated milk (to cool the mixture).
• Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
• In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
• In small sauce pan, combine sugar, corn syrup, and water.
• Bring to a boil and cook to soft ball stage.
• With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
• Continue to beat for 5 minutes.
• Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
• Cool until mixture will mound when dropped from spoon.
• Spoon into pie shells.
• Refrigerate so gel can set.
• Will make filling for three 9 inch pies.
• Top with Cool Whip or whipped cream and enjoy!

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.