Light and Fluffy Pumpkin Chiffon Pie Recipe for Thanksgiving!
In this festive season of Thanksgiving, we've got a delightful treat for you – our Pumpkin Chiffon Pie recipe! Join us as we celebrate the essence of Thanksgiving with the all-time favorite, pumpkin pie! Discover why pumpkin pie holds the number one spot on the dessert table during this special holiday. Unveiling a unique twist to the classic recipe, we show you the magic behind making our pumpkin chiffon pie extra fluffy. The secret? Whipped cream, delicately folded into the pie filling, creating a cloud-like texture that will leave your taste buds dancing with joy. What sets our recipe apart? It's the lightness! Say goodbye to dense pumpkin pies; ours is a heavenly concoction of flavors and textures that will elevate your Thanksgiving feast. Experience the joy of a pie that's as airy as it is delicious.
Ready to make this Thanksgiving extra special? Hit play, grab your apron, and let's bake together! Don't forget to like, subscribe, and share this video with your fellow pumpkin pie enthusiasts. Happy baking, and happy Thanksgiving!
#pumpkinpie #pumpkinchiffonpie #holidaydessert
We got this recipe from the A Little Tase of Heaven: The Morehead City Heritage CookBook (pg 281).
Special shout out to Dan Drnach for the music! You can check out his music on YouTube and Spotify. You can also purchase it on iTunes.
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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!
I Tested Pumpkin Chiffon Pie: Bon Appétit Review #49
Today I'm making a Pumpkin Chiffon Pie from Bon Appétit developed from the Bon Appetit Test Kitchen. Molly Baz and Adam Rapoport demonstrated the recipe on BA's channel last week. If you like the taste of pumpkin pie, but want a lighter texture, this pie is your answer! The recipe calls for whipped unpasteurized egg whites; however, I substituted with pasteurized egg whites from the carton and had a great result. A creamy and light pumpkin filling inside a crispy and crunchy graham cracker crust, all topped with a fluffy whipped & sour cream topping. It's amazing, and it doesn't even need to chill overnight! Just 3 hours in the refrigerator and this was ready to be enjoyed. So whether you've been planning your Thanksgiving dessert for weeks or you're more of a last-minute dessert planner -- this pie has got you covered!
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Recipe:
INGREDIENTS
Crust
12 graham crackers
2 Tbsp. sugar
¼ tsp. kosher salt
6 Tbsp. unsalted butter, melted, slightly cooled
Filling and Assembly
1 envelope unflavored gelatin (2½ tsp.)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ (scant) cup plus 2 Tbsp. sugar, divided
¾ tsp. kosher salt, divided
3 large egg yolks
¾ cup whole milk
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
3 large egg whites
¾ cup heavy cream
¼ cup sour cream
Tags: #PumpkinPie #Thanksgiving #MollyBaz
How To Make This Easy Homemade Pumpkin Pie Recipe - Try This Chiffon Style by Rockin Robin
Once you try my pumpkin pie recipe you will not go back to regular pumpkin pie. Chiffon style is so delicious and light.
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Try this easy pumpkin pie recipe for Thanksgiving, Christmas or anytime.
It's light and creamy which makes it perfect after a large dinner. It is definitely one of my favorite desserts. Once I tried this chiffon pie I never wanted to go back to traditional pumpkin pie.
It's that good and why I encourage you to try it.
This is a no-bake pie. You can make a homemade crust, which you can find instructions here on my apple pie video. The link will take you right to the pie crust making part.
Otherwise you can follow along in this video and use a store bought crust.
Cook your crust first (if store bought) and let it cool completely. Now all you need to do is cook the pumpkin pie filling in a sauce pan for about 10 minutes. I like to use Libby's pumpkin pie filling but any regular pumpkin filling will work.
Ingredients:
1 package Knox gelatin
1/2 cup cold water
1 1/2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
3 egg yolks - separated from whites. Put whites in a bowl in refrigerator
1/2 cup low fat evaporated milk
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
6 tablespoons sugar
pinch of salt
Serve this dessert with homemade whipping cream!
You can find the written version and directions here on my website:
Enjoy the recipes. Be sure and subscribe to my channel and vote me a thumbs up if you like this video.
Thanks,
Rockin Robin
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Perfect way to end an indulgent meal! Pumpkin Chiffon Cake - The Scran Line
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Tired of Traditional Pumpkin Pie? Try this Pumpkin Chiffon Pie from 1973!
Episode 39: Pumpkin Chiffon Pie from Good Cheap Food by Miriam Ungerer
This light and airy version of a pumpkin pie is sure to impress you and your guests for Thanksgiving, Christmas, or just anytime. The fall flavors here are yummy. The texture is unique. I don't think I've had a pie quite like it before.
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