How To make Mom's Pumpkin Chiffon Pie
1 pie crust
1 tablespoon gelatin
1/4 cup cold water
1 1/2 cups canned pumpkin
1 cup brown sugar
3 egg
separated
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon orange rind :
grated
1/2 cup heavy cream
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks, spices, and salt in top of double boiler; cook over hot, not boiling water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. R emove from hot water. Chill until it begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top with additional whipped cream.
How To make Mom's Pumpkin Chiffon Pie's Videos
Coconut Pumpkin Chiffon Pie | Southern Living
This scrumptious Coconut Pumpkin Chiffon Pie is sure to take your Thanksgiving spread to the next level this November!
Get the recipe:
Ingredients:
1/2 cup milk; 2 envelopes unflavored gelatin; 1 (15-oz.) can pumpkin; 1 teaspoon ground cinnamon; 1/2 teaspoon table salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 4 large pasteurized eggs, separated; 1 cup plus 3 Tbsp. sugar, divided; 1 1/4 cups sweetened shredded coconut, divided; 1 cup graham cracker crumbs; 5 tablespoons butter, melted; 2 cups heavy cream; 2 teaspoons vanilla extract
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PUMPKIN CHIFFON PIE / icebox throw
Not an icebox throw this time but definitely a great choice for a holiday desert. Pumpkin Chiffon Pie is a great, light, delicious and somewhat easy pie to make this season. Give it a try, let me know what you think. I'll be doing this again for Christmas.
My British Family Tries: Layered Pumpkin Chiffon Pie
My uncle has possibly never even tried pumpkin pie before (depending on whose memory you believe), and I wasn't sure that my mother was a fan of it.
So, knowing that, please take their ratings with a few grains of salt, though I think they liked it ;)
Want to try this retro layered pumpkin chiffon pie yourself?
Find the full instructional video here:
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Pumpkin Chiffon Pie
How to make my Mom's homemade Pumpkin Chiffon Pie in this 1/2 hour (Real Time) video.
HOW TO MAKE PUMPKIN PIE FROM SCRATCH (baking REAL pumpkins) | with Mama Diane!
I wanted to bring my mom's pumpkin pie to a friendsgiving because it's DELICIOUS, so hope this video helps anyone who wants to make a pumpkin pie for Thanksgiving! SEE RECIPE BELOW and thanks for watching!
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RECIPE:
The first step is to cut your Sugar Pie Pumpkin in half, scoop out the seeds etc., and place in pan cut-side-down and BAKE at 350 degrees for 1 hour (or until soft when poked with a fork.) Let cool.
Ingredients for Pastry:
(if you prefer, you can buy a 9 in. Pie Crust from the store instead of making your own pastry)
1 Cup Flour
1/3 Cup Shortening
1/2 Cup Cold Butter (added in slivers)
6 Tablespoons Ice Water
Ingredients for Filling:
2 Cups Fresh Baked Pumpkin
2 Eggs
1 1/2 Cups Cream (or evap. milk)
3/4 Cup Brown Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1 Teaspoon Pumpkin Spice
Put all ingredients into a blender and blend to desired texture (or use a large bowl and mix with a mixer). Pour into a 9 in. pan lined with your pie crust. Bake at 350 degrees for 1 hour. Let cool for 1 hour and enjoy!
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Pumpkin Chiffon Pie - by Paula Deen
At this time of year it's pumpkin everything...especially pumpkin chiffon pie
Ingredients
1 (9 inch) deep-dish pie crust
32 jumbo marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (12 oz) container whipped topping
ground cinnamon, for garnish
Preparation
1. Bake the pie crust according to the package directions and allow it to cool.
2. In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.
3. When the mixture is completely cool, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon.
4. Serve and enjoy!