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 Creamiest Thanksgiving Pumpkin Pie EVER By June | Delish
Delish Test Kitchen Manager, June, is making her favorite creamy pumpkin pie for Thanksgiving that's made from scratch. This homemade pie uses kabocha squash instead of regular pumpkin mix to up the ante.
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
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!
❤️Subscribe!:
????Share the video:
[A little update????]
As I announced at the end of the video, my blog is finally launched!!!
Check it out and get the formatted recipe and all the tips & tricks in the writing form, anytime you want to????
I added 16 blogs so far as of 11/08/2022. Every time I make a new video, you can expect the blog as well within a week. I will also continue adding the older recipes (from popular ones)!????
As you can see, the blog/posts have still lots of room to improve but I will slowly polish and make them better????
Thank you!
????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
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#chiffoncake #pumpkindessert #pumpkinspice
VERY EASY Retro Pumpkin Pie Recipe | BOOZY Pumpkin Chiffon Pie ????
WHEW! This retro pie is simple, quick, and delicious, but it comes with a KICK!
If you have never had a chiffon pie before, this one will knock you off your feet – for various reasons.
Joking aside, this BOOZY pumpkin pie is a real autumn treat for the adults who partake, and for those who don’t, you can always reduce the alcohol to just a few tablespoons, or replace it with orange juice.
This pumpkin pie is fluffy, light, and fruity. It does not use the traditional pumpkin pie spices, but instead leans heavily on ginger(snaps) and the citrus liqueur.
Give it a try if you want to surprise everyone at your family gathering this autumn or winter!
INGREDIENTS:
1 envelope unflavoured gelatin (7g)
2/3 cup sugar
½ teaspoon salt
½ teaspoon ground ginger
¼ cup water
3 eggs, separated
½ cup Triple sec or Cointreau
1 ¼ cups canned pumpkin
½ cup heavy cream, whipped
Crumb Crust made with gingersnaps, baked (recipe below)
METHOD:
Crumb Crust:
For 8- or 9- inch pies, with 1 crust
Mix 1 ½ cups fine gingersnap crumbs and ¼ cup soft butter. Press into pie pan. Bake in preheated moderate oven (375F) for about 8 minutes.
Pie:
In top part of small double boiler mix gelatin, 1/3 cup sugar, the salt, and ginger. Stir in water. Then beat in egg yolks, one at a time. Add Triple Sec and cook over simmering water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened. Remove from heat and stir in pumpkin. Cool.
Beat egg whites until stiff but not dry. Gradually add remaining 1/3 cup sugar and beat until very stiff. Fold in gelatin mixture and whipped cream. Pile lightly into cold Crumb Crust and chill until firm.
Decorate with more whipped cream and with candied ginger if desired.
Makes 6 to 8 servings.
Recipe originally from ‘The Women’s Day Encyclopedia of Cookery’ (1966).
#pumpkinpie #pumpkinrecipe #pumpkin #hellofall #pumpkinchiffonpie #chiffonpie #pierecipe #gingersnaps #pumpkinspice #retro #retrorecipe #vintage #vintagerecipe #vintagestyle #retrostyle #retropie #vintagepie #oldfashionedpie
0:00 - 1:13 - Introduction
1:14 - 2:31 - Making the Crumb Crust
2:32 - 5:05 - Making the Filling
5:06 - 5:33 - Decorating
5:34- 6:04 - Cutting the Pie
6:05 - 8:35 - Tasting, Rating, Recommendations
Meta Givens' Pumpkin Pie | Genius Recipes
Caramelizing the pumpkin puree means that this is a pumpkin pie with guts, one that won't just sit there phoning in the pumpkin flavor, burying it under lots of spice. SUBSCRIBE TO FOOD52 ►►
Ingredients (Serves 6)
1 3/4 cups canned or fresh cooked pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1 cup cream
1/2 cup milk
Unbaked, unpricked, chilled 9-inch pie shell
FULL RECIPE ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Layered Pumpkin Dessert
Try this recipe ►►
Subscribe to Taste of Home on YouTube ►►
Website |
Facebook |
Twitter |
Pinterest |
Instagram |