Best Pumpkin Chiffon Pies Recipes
MINI PUMPKIN CHIFFON PIES
Pumpkin spice pudding, cream cheese and COOL WHIP make a dreamy filling for these mini pumpkin pies.
Provided by My Food and Family
Categories Home
Time 2h
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven 450ºF.
- Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
- Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 min. or until chocolate is firm.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
- Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
- Melt remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
PUMPKIN CHIFFON PIES
My mother was known as one of the best pie baker's in the whole area and this is my mother's recipe. It is not spicy but just a pumpkin flavor that is sure to please everyone. I loved it so much since I was a kid, when I was about 12 yrs. old we went to visit my aunt and she had baked every kind of pie imaginable. I chose pumpkin...
Provided by Jo-Ann Boyer
Categories Pies
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a bowl mix together the first 5 dry ingredients.
- 2. In a large cooking pot mix the 3 cups of pure pumpkin and add the dry ingredients from the bowl, mixing with a wire whisk.
- 3. add the 3 cups of milk and stir well, heat till it bubbles stirring often. meantime beat eggs in another bowl.
- 4. when pumpkin mixture is hot, add a little to the bowl of beaten eggs stirring continuously till the eggs are warm then pour into hot pumpkin in the pot slowly so you don't cook the eggs.
- 5. fill prepared pie crusts and bake at 400* for 10 mins. reduce heat to 350* and bake till done (40 mins in my oven).
- 6. Delicious with vanilla ice cream, whipped cream, or just plain.
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