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!
Pumpkin Chiffon Pie
Change up your pumpkin pie for the Thanksgiving feast- a hearty buckwheat crust is balanced with a light and spicy pumpkin chiffon filling.
RECIPE:
The pie will keep for two days in an airtight container stored in the fridge.
RECIPE:
Jennifer Garner's Pretend Cooking Show - Episode 49: Chiffon Pie
#PretendCookingShow: Chiffon Pie. ???????????? #KitchenAidAmbassador Summertime for the Garner Girls: there was always a garden. Farmers markets were king. We ate dinner on the deck my dad built. And for dessert, we had mom’s chiffon pie. ☀️????
Mom’s pie had an irresistible crunch:chew ratio. Just sweet enough, not a bit more. And the filling—peaked whipped cream with berries and/or whatever stone fruit smelled fresh at the fruit stand—absolute summer heaven. Perfect for company, but with middle-of-the-week ease, this Southern Living standard felt just right for a Pretend Cooking Show with Pat Garner.
My work with @kitchenaidusa comes honestly—everything from mom’s kitchen was mixed with a KitchenAid hand mixer, and it’s still true today. Case in point: beaten egg whites and whipped cream for your new favorite dessert. Let me know how it goes! #ad
Peach Chiffon Pie from Southern Living Cookbook, 1989
Courtesy of Mrs. Clifford B. Smith, Sr.— White Hall, Maryland
Ingredients:
- 3 egg whites
- 1 cup sugar
- ⅔ cup saltine cracker crumbs
- ¼ tsp baking powder
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 1 cup whipping cream
- 2 Tbsp sugar
- 2 cups sliced fresh peaches (~1 lb)
.
Directions:
1. Preheat oven to 325°.
2. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
3. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Fold in cracker crumbs, baking powder, pecans, and vanilla.
5. Spoon meringue mixture into a buttered 9 inch pie plate. Bake for 30 minutes. Let cool.
6. Meanwhile, beat whipping cream at high speed until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form.
7. Fold in sliced peaches and spoon evenly over meringue crust.
8. Chill pie until ready to serve.
9. Yum.
How to make Pumpkin Chiffon and Cinnamon Roll Pecan pies for Thanksgiving
Try these fun twists on the classic Thanksgiving desserts.
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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.