How To Make Chiffon Pumpkin Pie!
Just when you thought I was done with pumpkin related recipes for this year I pull another one out! What can I say? It's National Curry week so I was really thinking about doing an African curry recipe to mix it up a little. I had my recipe together and everything...then Patricia mentioned pumpkin pie. Oh, how I LOVE pumpkin pie. The mere mention of it puts me into pumpkin DTs. Anyway, it's the perfect season for anything pumpkin so why not take advantage of it? Yeah, that'll be my excuse. :)
This recipe isn't your traditional pumpkin pie though...it's much more awesome than that. Introducing: Chiffon pumpkin pie. Doesn't that sound fancy? You should taste it; it's really special. The secret to this pie is the extra spicy gingersnap crust and the light pumpkin pie filling. Top it with some homemade whipped cream and it's like you've gone to pumpkin spice heaven.
Chiffon Pumpkin Pie
What You'll Need:
2 cups crushed gingersnaps, plus extra for garnish (easily done in a food processor but more fun to beat them to a pulp yourself using a tenderizer)
1/3 cup sugar
¼ teaspoon ground ginger
½ cup brown sugar
1 envelope gelatin
½ teaspoon of salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup milk
3 eggs, separated
2 tablespoons rum
¼ cup sugar
1-3/4 cups pumpkin puree
1 cup heavy cream
1 tablespoon powdered sugar
The flavor of this pie is so rockin' that it broke the camera soon after I took those last bites. Seriously, the camera froze for hours and then just gave up when it saw it wasn't going to get any pie. Silly camera. Pie is for people!
Whenever you want to knock the socks off of your guests (or just want something cooler than your every day pumpkin pie) make this recipe. It will be gone in no time though so you might want to make two. It's just too good not to bring to Thanksgiving dinner. I'm serious yal...try this one out!
Until next week!
-Heather ;)
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Pumpkin Chiffon Tart Recipe
Pumpkin Chiffon Tart: This recipe produces a light and creamy pumpkin mousse that is poured into a sweet dough crust and chilled for a few hours before serving. As much as I adore pumpkin pie I prefer to make this pumpkin chiffon pie over the holidays. I find my guests are always ‘wowed’ by this dessert – it so creamy and has a lovely pumpkin and spice flavor.
View the printable recipe here:
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Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
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Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.
Vegan Pumpkin Chiffon Pie : Healthy Vegan Recipes
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Vegan pumpkin chiffon pie recipes aren't going to be found in just any old cook book. Learn how to prepare vegan pumpkin chiffon pie with help from a published cookbook author in this free video clip.
Expert: Bryan Au
Contact: RawInTenMinutes.com
Bio: Bryan Au's RAW STAR Recipe book just won the #1 Best Vegetarian/Vegan Cookbook in the USA Award 2012 by The Gourmand World Cookbook Awards.
Filmmaker: Taner Tumkaya
Series Description: Eating healthy vegan meals doesn't have to be difficult, time consuming or even expensive. Learn how to expertly prepare healthy vegan recipes at home with help from a published cookbook author in this free video series.
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
Thanksgiving Feast: Pumpkin Chiffon Pie
Pastry chef Kayla Jenkins from Evan's Kitchen whips up a tasty dessert. Subscribe to KCRA on YouTube now for more:
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