Best Pumpkin Chiffon Pie Recipes

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PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

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

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust 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.

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 WITH GINGERSNAP PECAN CRUST



Pumpkin Chiffon Pie with Gingersnap Pecan Crust image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Thanksgiving     Pecan     Brandy     Pumpkin     Gourmet     Kidney Friendly     Peanut Free

Yield One 9 inch pie

Number Of Ingredients 20

For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.

Steps:

  • Make Crust:
  • In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
  • Make filling:
  • In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
  • In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
  • Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
  • In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
  • Top each serving with whipped cream and garnish with nuts.

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 12

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup fat-free milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Additional whipped topping, optional

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.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1 cup cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

Nutrition Facts :

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

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

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

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.

SUGAR-FREE PUMPKIN CHIFFON PIE



Sugar-Free Pumpkin Chiffon Pie image

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

Steps:

  • In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

This creamy pumpkin chiffon pie is great for any holiday feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 13

1/4 cup packed brown sugar
1 package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2 pasteurized eggs, separated
1/3 cup milk
1 package (6 oz) ready-to-use graham cracker pie crust
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
3/4 cup whipping cream

Steps:

  • In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g

BEST EVER PUMPKIN CHIFFON PIE



Best Ever Pumpkin Chiffon Pie image

My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!

Provided by pattyricia

Categories     Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

Steps:

  • Put the gelatin to soak in 1/4 cup cold water.
  • Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
  • Cook and stir this over simmering water till it thickens.
  • Add the soaked gelatin until it dissolves.
  • Remove from the stove and chill till filling starts to set.
  • (I put the pot in ice water).
  • Whip the 3 egg whites till stiff but not dry.
  • Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
  • Fill pie shell and chill several hours.
  • Serve with Cool Whip.
  • Preparation time is approximate.

Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1

DAD'S PUMPKIN CHIFFON PIE



Dad's Pumpkin Chiffon Pie image

Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.

Provided by Jennifer Powell

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 10

Number Of Ingredients 11

1 cup pumpkin puree
3 eggs
½ cup white sugar
1 cup milk
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
¼ cup water
½ cup white sugar
1 (16 ounce) package gingersnap cookies

Steps:

  • Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  • In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  • Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  • Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  • Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST



Pumpkin Chiffon Pie With Gingersnap Crust image

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

Provided by Ppaperdoll

Categories     Pie

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

Steps:

  • For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
  • For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
  • In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
  • Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
  • Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
  • Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
  • Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

NO BAKE DEEP DISH PUMPKIN CHIFFON PIE



No Bake Deep Dish Pumpkin Chiffon Pie image

Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

Provided by Bonnie G 2

Categories     Pie

Time 4h10m

Yield 1 Deep dish pie, 12 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
6 tablespoons softened butter
1 tablespoon granulated sugar
3/4 cup packed dark brown sugar
2 (1 ounce) packets unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups milk
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
  • To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
  • To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
  • Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
  • With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

MAPLE-PECAN-PUMPKIN CHIFFON PIE



Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (9 1/2 inch) graham cracker crust
3 tablespoons Amaretto
1 tablespoon water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup cold whipping cream
2 large egg whites, at room temperature
1 tablespoon sugar
1/2 cup chopped pecans
pecan halves
whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE



Chiffon Pumpkin Pie with Pecan Brittle image

Provided by Food Network Kitchen

Time 5h10m

Yield 8 Servings

Number Of Ingredients 13

One 9-inch prepared graham cracker pie crust
1 packet unflavored gelatin
One 15-ounce can pure pumpkin puree
¾ cup whole milk
½ cup sugar
2 large egg yolks
1 teaspoon pumpkin pie spice
Pinch fine salt
1¼ cups cold heavy cream
Brittle:
2 cups sugar
1 cup toasted pecan halves, broken into peanut-size pieces
1 teaspoon kosher salt

Steps:

  • 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
  • 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
  • 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
  • 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
  • 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
  • 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
  • 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

PUMPKIN-CHOCOLATE CHIFFON PIE



Pumpkin-Chocolate Chiffon Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pie plate
24 chocolate wafer cookies (about 5 ounces)
3 tablespoons sugar
1/4 teaspoon finely grated orange zest
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/4-ounce packet unflavored gelatin
3/4 cup whole milk
2/3 cup plus 1/4 cup sugar
2 large egg yolks
1 15-ounce can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 cups cold heavy cream

Steps:

  • Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
  • Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
  • Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
  • Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
  • Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.

Provided by Sweetiebarbara

Categories     Pie

Time 8h30m

Yield 1 pie and 2 shells, 12 serving(s)

Number Of Ingredients 15

2 cups flour
1/2 cup corn oil (Wesson)
1/2 teaspoon salt
1/4 cup milk (cold)
3/4 cup dark brown sugar (firmly packed)
1 (7 g) envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 egg yolks (slightly beaten)
3/4 cup 2% low-fat milk
1 1/4 cups pumpkin (can or mashed and cooked)
3 egg whites
1/3 cup granulated sugar

Steps:

  • Make crust: Sift flour and salt into bowl.
  • Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
  • Pour into flour and stir with a fork until mixed.
  • Save 1/2 for another time, or make 2 crusts.
  • Roll, make standing rim, and prick with fork.
  • Bake at 450° for 8-10 minutes, or until golden.
  • In a saucepan, mix brown sugar, spices, salt and gelatin.
  • Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
  • Stir into saucepan with sugar and spice mixture.
  • Stir over medium-high heat until mixture comes to a boil.
  • Remove from heat and stir in pumpkin.
  • Chill until mixture mounds, but not too stiff.
  • Beat egg whites until very frothy and they start to form soft peaks.
  • Very gradually pour in sugar beating constantly until stiff peaks are formed.
  • Fold into pumpkin mixture and gently pour into crust.
  • Chill until firm. (this sometimes takes 4-6 hours).
  • If feeling decadent, top with homemade whipped cream.

MARY'S PUMPKIN CHIFFON PIE



Mary's Pumpkin Chiffon Pie image

Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.

Provided by EMET

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 16

1 ¼ cups finely crushed graham cracker crumbs
1 teaspoon ground cinnamon
3 tablespoons white sugar
6 tablespoons butter, melted
¼ cup cold water
1 tablespoon unflavored gelatin
1 ¼ cups pureed pumpkin
3 egg yolks
½ cup white sugar
½ cup milk
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup white sugar
1 teaspoon vanilla extract
3 egg whites

Steps:

  • Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
  • Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
  • In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 44.3 g, Cholesterol 100.9 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 35.9 g

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.

Provided by Babs7

Categories     Pie

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 12

1 (29 ounce) can solid pack pumpkin
1 teaspoon salt
2 teaspoons cinnamon, sifted
1/2 teaspoon ground ginger, sifted
1/2 teaspoon ground cloves, sifted
3 (7 g) envelopes unflavored gelatin
5 large eggs, separated
2 (12 ounce) cans evaporated milk
1 3/4 cups sugar
1/4 cup white corn syrup
1/4 cup water
3 ready made graham cracker pie crusts

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!

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

Make and share this Chiffon Pumpkin Pie recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon mace or 1/2 teaspoon allspice
1/3 teaspoon clove, ground
1/4 teaspoon salt
3/4 cup milk
1 unbaked pie shell (9-inch)
3 eggs, separated

Steps:

  • Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
  • Add milk and egg yolks. Mix well.
  • In another bowl, beat egg whites until firm.
  • Fold into pumpkin mix and pour into pie shell.
  • Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
  • I use the blender for all mixing.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

Christine Ferrare prepared this pie on Oprah as a lighter dessert option for Thanksgiving. I have found that this pie is requested more often in my family than once a year. I have been told by pumpkin lovers that this is the best pumpkin pie ever.

Provided by Debbie B in Virginia

Categories     Dessert

Time 40m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 14

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup milk
2 large eggs, separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream, whipped
1 (9 inch) graham cracker crust
2 pints heavy cream, whipped
shaved dark chocolate

Steps:

  • Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
  • In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
  • Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

Nutrition Facts : Calories 730, Fat 59.2, SaturatedFat 33.4, Cholesterol 239.5, Sodium 471.4, Carbohydrate 45.9, Fiber 1.5, Sugar 31.5, Protein 7.4

PUMPKIN CHIFFON PIE IV



Pumpkin Chiffon Pie IV image

A quick and easy pumpkin pie, light tasting and low in sugar and calories!

Provided by BEENER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 (1 ounce) package instant sugar-free vanilla pudding mix
½ teaspoon pumpkin pie spice
1 cup nonfat evaporated milk
1 ½ cups lite frozen whipped topping, thawed

Steps:

  • In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
  • Spread remaining 1/2 cup whipped topping over filling.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 30.3 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 405.9 mg, Sugar 16.2 g

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