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.
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.
❌ RecipeFAIL Pumpkin Chiffon Pie
We test our recipes, over and over... which means we often #Fail; over and over, in order to perfect the recipes we show you.
Sometimes, it's not a total fail. Sometimes we're almost there, we just need to tweak and adjust. Such is the life of a test kitchen and recipe developer.
This Pumpkin Chiffon Pie recipe is one of those that just needs a few tweaks. Keep your eyes open and we'll have a full recipe up soon.
Here is the link to our classic Perfect Pumpkin Pie Recipe:
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking #RecipeFAIL
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-
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.