How To make Orange Pumpkin Chiffon Pie
1 Envelope unflavored gelatin
1/2 c Packed brown sugar; divided
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ginger
2 Eggs; separated
2/3 c Water
1 c Orange juice
1 c Canned pumpkin
1 ts Grated orange peel
Whipped cream for garnish Halved oranges slices for Garnish H
graham Crust:
1 1/4 c Graham cracker crumbs
1/2 c Butter or margarine
2 tb Sugar
In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and ginger. Beat egg yolks with water; stir into gelatin mixture. Stir over low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir in juice, pumpkin and peel until well blended. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Turn into prepared crust. Chill until firm, 4 hours or overnight. Garnish with whipped cream and halved orange slices. Makes 8 servings. -----
How To make Orange Pumpkin Chiffon Pie's Videos
THE ULTIMATE Pumpkin Pie | Eating with Andy
It’s November and that means one thing for me, Thanksgiving! I went to an American School, so we celebrated Thanksgiving every year. One of my favourite things to eat was Pumpkin Pie and this is my ULTIMATE Pumpkin Pie Recipe. A flakey shortcrust pastry, filled with a lightly spiced and smooth pumpkin custard with a few secret ingredients in it that will make it stand out!
INGREDIENTS (serves 8-10)
Pastry
170g unsalted butter, cold
3 cups plain flour
1 tbsp caster sugar
1 tsp salt
65g vegetable shortening, cold
½ cup ice water
Pumpkin Filling
250g can pure pumpkin puree
½ cup brown sugar
¼ cup white sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp salt
1 tsp orange zest
3 extra-large or large eggs
1 cup thickened cream
½ cup full cream milk
2 tbsp dark rum (you can substitute with whiskey or bourbon)
Rum Whipped Cream
1 cup thickened cream
3 tbsp caster sugar
1 tbsp dark rum (you can substitute with whiskey or bourbon)
1 tsp vanilla extract
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Low Carb Pumpkin Chiffon Pie| Gluten Free| Sugar Free
Low Carb Pumpkin Chiffon Pie is light and airy. Our homemade pumpkin pie spice blend is blended with pumpkin and a kiss of orange.
NUTRITION:
Each slice of pie will approximately contain 236 calories, 21.4 grams of fat, 4.5 net carbs, and 5.9 grams of protein. These numbers do not reflect the addition of any extra cream added to the top of the pie. These numbers are provided in good faith, are calculated to the best of our abilities, and are not concrete.
INGREDIENTS:
FOR THE CRUST:
1 cup or 100 grams almond flour
3/4 cup freshly ground pecans or walnuts
2 TBL Swerve Brown
2 TBL cocoa powder
6 TBL butter, melted
FOR THE FILLING:
1/4 cup or 46 grams Swerve Brown
1/4 cup or 34 grams Swerve confectioners
1 2/3 cup pumpkin puree
2/3 cup heavy cream
3 egg yolks, at room temperature
2 tsp pumpkin spice blend
2 TBL fresh squeezed orange juice or orange liqueur
1 pkg or 7 grams gelatin
3/4 tsp Kosher salt
FOR THE EGG WHITES:
3 egg whites, at room temperature
2 TBL Swerve confectioners
2 tsp vanilla extract
INSTRUCTIONS
FOR THE PIE CRUST:
Turn the oven to 350°.
Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate.
Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.
FOR THE FILLING:
Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan.
Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.
FOR THE EGG WHITES:
Beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak.
ALL TOGETHER:
Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling.
Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.
Recipe: Chef Kevin's Lemon Chiffon Pie
It's light, it's airy, it's silky, and you're going to love it!
Vegan Pumpkin Chiffon Pie : Healthy Vegan Recipes
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Vegan pumpkin chiffon pie recipes aren't going to be found in just any old cook book. Learn how to prepare vegan pumpkin chiffon pie with help from a published cookbook author in this free video clip.
Expert: Bryan Au
Contact: RawInTenMinutes.com
Bio: Bryan Au's RAW STAR Recipe book just won the #1 Best Vegetarian/Vegan Cookbook in the USA Award 2012 by The Gourmand World Cookbook Awards.
Filmmaker: Taner Tumkaya
Series Description: Eating healthy vegan meals doesn't have to be difficult, time consuming or even expensive. Learn how to expertly prepare healthy vegan recipes at home with help from a published cookbook author in this free video series.
Thanksgiving Feast: Pumpkin Chiffon Pie
Pastry chef Kayla Jenkins from Evan's Kitchen whips up a tasty dessert. Subscribe to KCRA on YouTube now for more:
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