Best Thanksgiving Pumpkin Chiffon Pie Gelatin Free Recipes

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JOYCE'S NO BAKE PUMPKIN CHIFFON PIE



Joyce's No Bake Pumpkin Chiffon Pie image

Make and share this Joyce's No Bake Pumpkin Chiffon Pie recipe from Food.com.

Provided by Geema

Categories     Dessert

Time 15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package instant vanilla pudding
1 cup milk
1 (15 ounce) can pumpkin
36 ounces Cool Whip (large container)
1 1/2 teaspoons pumpkin pie spice
pie shell

Steps:

  • In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
  • Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
  • Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 693.6, Fat 44.8, SaturatedFat 38.2, Cholesterol 5.7, Sodium 471.4, Carbohydrate 72.3, Fiber 0.4, Sugar 66.5, Protein 4.2

MMMM, TASTY PUMPKIN CHIFFON PIE



Mmmm, Tasty Pumpkin Chiffon Pie image

Saw this made a few years ago on Good Morning America. Thought I'd give it a try. My, oh, my, did it get rave reviews at the Thanksgiving meal. And, of course, it is easy to prepare. It does have a lighter taste than the traditional pumpkin pie. Times do not include refrigeration time.

Provided by Ducky

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup packed brown sugar
3 eggs, separated
1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
1/2 cup evaporated milk
1 tablespoon unflavored gelatin
3 tablespoons cold water
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons sugar
1 9-inch baked pie crust

Steps:

  • In small, oven-proof bowl, sprinkle gelatin over water.
  • Place bowl over small pot of simmering water until gelatin is dissolved.
  • In medium saucepan, cook brown sugar, egg yolks, pumpkin puree, milk, salt and spices for 7-10 minutes, stirring constantly with whisk until mixture boils and thickens.
  • Remove from heat and add gelatin, mixing thoroughly.
  • Cool for at least 15 minutes.
  • Beat egg whites with sugar until soft peaks form.
  • Fold egg whites into pumpkin mixture.
  • Put mixture into pie shell and refrigerate overnight.

Nutrition Facts : Calories 294.1, Fat 10.9, SaturatedFat 3.3, Cholesterol 83.9, Sodium 323.3, Carbohydrate 44.4, Fiber 0.8, Sugar 30.1, Protein 5.9

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

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



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 :

THREE-LAYER PUMPKIN CHIFFON PIE



Three-Layer Pumpkin Chiffon Pie image

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

Provided by Earl R.

Categories     Dessert

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 25

1 1/2 cups all-purpose flour
1/8 teaspoon salt
6 ounces unsalted butter, diced and frozen
1/2 cup sour cream
2 tablespoons sour cream (additional)
3/4 teaspoon allspice
1 3/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup heavy cream
2 large eggs (beaten)
1 teaspoon brandy (optional)
1/2 cup pumpkin puree
1/2 cup brown sugar
1 1/2 teaspoons sugar
1 (3 ounce) envelope unflavored gelatin powder
1 1/2 cups canned unsweetened pumpkin puree
3/4 cup brown sugar
4 large egg yolks
2 teaspoons spice essence
3 large egg whites
1 tablespoon sugar
1 1/2 cups heavy cream
3 tablespoons sugar

Steps:

  • 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
  • 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
  • 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
  • 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
  • 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
  • 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
  • 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
  • 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
  • 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
  • (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
  • 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
  • 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
  • Serve immediately, or refrigerate untio needed.

Nutrition Facts : Calories 1514.8, Fat 98.4, SaturatedFat 59.2, Cholesterol 570.4, Sodium 594.4, Carbohydrate 128.4, Fiber 2.3, Sugar 83.6, Protein 36

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.

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