Moist Pumpkin Spice Chiffon Cake Recipe
I’m sharing how to make the moist, silky, and fluffy pumpkin spice chiffon cake. It tastes like a pumpkin pie in a very fluffy way. One of my favorite cakes to make during this season!
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????The ingredients:
The chiffon cake pan: The bottom: 15cm | 6inch diameter, The top: 17cm | 6.7inch
In a bowl
• Egg yolks 60g | 2.1oz (about 4 eggs)
• Granulated sugar 30g | 1oz
• Oil 40g | 1.4oz
• Milk 30g | 1oz or 2 Tbsp
• Pureed pumpkin 150g | 5.3oz
• Rum 10g | 0.3oz or 2 tsp
• Cake flour 80g | 2.8oz
• Baking powder 1 tsp
• Salt A pinch
• Pumpkin spice *** 1 Tbsp + 1/2 tsp (Check below to see how to make it)
Meringue
• Egg white 130g | 4.6oz (about 4 eggs)
• Granulated sugar 50g | 1.7oz
????Bake(Preheated) at 340F | 171C for 40-45 minutes.
Let it cool completely before taking out the cake from a pan.
*** If you don’t have pumpkin spice, add the:
• Cinnamon 1.5 tsp
• Ginger 1 tsp
• Nutmeg 1/2 tsp
• Allspice 1/4 tsp
• Clove 1/4 tsp
(All grounded)
Check out this video to learn more about homemade pumpkin spice:
Whipped cream as a topping:
• Heavy cream 100g | 3.5oz
• Granulated sugar 10g | 0.35oz
???? Get the printable recipe from my blog!:
????Fall/Holiday dessert recipes/tutorials:
Fall Cookie Box
Pie Dough & Crust
????Pastries with spices:
Fluffy Donuts with Raspberry filling
Cinnamon Churros
????Other yummy treats I recommend:
Cream Puffs
Fluffy Vanilla Roll Cake
Lemon Madeleines
Chocolate Banana Cake
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#chiffoncake #pumpkindessert #pumpkinspice
How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
Get the top-rated recipe for Pumpkin Chiffon Pie at
Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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The Yankee Kitchen: Pumpkin Chiffon Pie
Yankee Magazine's Lifestyle editor Amy Traverso shares a recipe for a smooth, sweet alternative to traditional pumpkin pie.
For this recipe, go to:
Transcription:
Hi, I am Amy Traverso, Lifestyle Editor at Yankee Magazine. Welcome to The
Yankee Kitchen.
Today, I am making my absolute favorite pumpkin pie. I think this is the
best, most delicious pumpkin pie you can serve at Thanksgiving. It is
different from your normal custard pie. It is a chiffon pie, which means it
is just a little bit lighter and fluffier, and I really love what the
chiffon filling does for the flavor and the texture of the pumpkin. So
let's get started.
The first thing we are going to do is make a simple crust. It is just a
walnut and graham cracker crust. So you have some ground walnuts, some
graham cracker crumbs, brown sugar, and some melted butter, and I have
already done this. I pre-ground the nuts, because, to be honest, you don't
want to listen to me grinding nuts on camera, but here I am going to just
mix this in a bowl until it is nice and moistened. It is about 5
tablespoons of butter.
Okay. I think that is all done. So I am going to just put it in my pie
plate. This is a deep-dish pie plate. Nine or ten inches is fine. It is a
good deal of filling, so you definitely want to have a deep-dish plate.
Now, you just kind of press it down into the bottom and up the sides. Okay,
so that's it. Now you just need to bake this in a 350-degree oven for about
15 minutes, until it is golden brown.
Okay, now I am going to make the filling. Now, a chiffon pie uses gelatin
to give the pie structure. This pie actually combines a custard base and
gelatin, so it is really creamy and really nice.
Okay, so we have some liquor. It could be whiskey or brandy. We have our
gelatin and some milk. It is about a quarter cup. Now you just want to
whisk this over low heat and let the gelatin dissolve.
Okay, this is dissolved, and I am going to be adding my eggs and my brown
sugar. Now, add the eggs about one at a time. I have pre-cracked these.
This is already heating up kind of quickly, so I am going to take it off
the heat. You don't want the eggs to cook to the point of curdling, and now
I am going to add the brown sugar, and that will melt into the mixture.
Basically, this is the custard part of the filling.
Now we add the pumpkin and the spices. We use typical pumpkin pie spices
here. That is cinnamon, nutmeg, cloves, and ginger and then just a little
bit of salt.
Now the goal is to cook the eggs enough so that they are safe to eat
without letting them get fully cooked and curdled. So we want a smooth,
custardy sauce. We are going to keep cooking this over low heat for about
five to seven minutes.
Okay, so I have been stirring this filling for about five minutes, stirring
constantly. You want to make sure you are keeping it moving so the eggs
don't cook too much, and now it is looking like a nice, thickened pudding.
It looks great. So I am going to take it off the heat. Now I want this to
come to room temperature, so I am going to transfer it to a bowl and let it
sit for about 15 to 20 minutes to let it cool.
Okay, now my custard is cooled, and I have about a cup and a half of heavy
cream that I have already whipped, and I whipped it to medium peaks, which
means that it can kind of hold its shape without getting the dry look of
stiff peaks. So it still has a little bit of softness to it, but it holds
its shape.
Okay, now I am going to just fold this in. I am going to first start with
just a little bit, and now we are going to add a lot more. When you fold,
basically you start in the center and you sort of scoop down and then up.
You are lifting the mixture from the bottom up toward the top.
Okay, I am feeling good about this. This looks ready to me, so I am going
to pour this into the shell that I baked earlier. Now you can garnish with
some walnut halves, and I am going to let this chill in the refrigerator
for an hour or two. It will firm up as it chills.
There you go. Now you just put it into the refrigerator and let it chill
for at least an hour and a half, until it is nice and firm, and then you
serve it.
For this recipe and other great Thanksgiving recipes, you can visit
YankeeMagazine.com.
How to Make Pumpkin Chiffon Pie | Parents
Watch as Parents shows you how to make pumpkin chiffon pie! This easy recipe is a perfect fall recipe that you can bake throughout the fall season. For this pumpkin pie recipe, crush ginger snap cookies with melted, unsalted butter. Press the mixture into the bottom of a pie pan for the pumpkin pie crust. Freeze the pie crust for at least two hours. For the pumpkin pie filling, mix gelatin with apple cider, and set it aside. In a large saucepan over medium heat, mix kosher salt, milk, egg yolks and pumpkin. Whisk this mixture over medium heat for about 10 minutes, then completely whisk in the gelatin after removing the saucepan from heat. Let this pie filling cool in a large bowl for about 15 minutes, then refrigerate it for one hour. Using an electric beater, beat the egg whites and confectioner's sugar until they form stiff peaks. Stir in 1/4 of this egg white mixture into the pie filling, then gently fold in the rest until the white streaks are invisible. Put your pumpkin pie together in the crust pan, and chill for about four hours. This pie recipe only needs freezer time, so it's perfect for a holiday recipe you can put together while doing other tasks.
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