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!
I Tested Pumpkin Chiffon Pie: Bon Appétit Review #49
Today I'm making a Pumpkin Chiffon Pie from Bon Appétit developed from the Bon Appetit Test Kitchen. Molly Baz and Adam Rapoport demonstrated the recipe on BA's channel last week. If you like the taste of pumpkin pie, but want a lighter texture, this pie is your answer! The recipe calls for whipped unpasteurized egg whites; however, I substituted with pasteurized egg whites from the carton and had a great result. A creamy and light pumpkin filling inside a crispy and crunchy graham cracker crust, all topped with a fluffy whipped & sour cream topping. It's amazing, and it doesn't even need to chill overnight! Just 3 hours in the refrigerator and this was ready to be enjoyed. So whether you've been planning your Thanksgiving dessert for weeks or you're more of a last-minute dessert planner -- this pie has got you covered!
I buy all my groceries through online delivery services. I recommend the below*
- Free $25 from Fresh Direct:
- Free $10 from Food Kick:
- Free $10 from Imperfect Foods:
*Referral links: I get a small commission if you sign up.
Follow me on Instagram:
Recipe:
INGREDIENTS
Crust
12 graham crackers
2 Tbsp. sugar
¼ tsp. kosher salt
6 Tbsp. unsalted butter, melted, slightly cooled
Filling and Assembly
1 envelope unflavored gelatin (2½ tsp.)
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¾ (scant) cup plus 2 Tbsp. sugar, divided
¾ tsp. kosher salt, divided
3 large egg yolks
¾ cup whole milk
1¼ cups unsweetened pumpkin purée (from one 15-oz. can)
3 large egg whites
¾ cup heavy cream
¼ cup sour cream
Tags: #PumpkinPie #Thanksgiving #MollyBaz
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
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:
Lilikoi Chiffon Pie | Light And Fluffy | Everyone Loves A Good Pie And This One Will Not Disappoint
Published October 2, 2022
Like the title says, this is the best lilikoi pie you'll ever try. One bite and you'll be hooked. No bakery on Oahu sells this delicious pie. Everyone who tries it absolutely loves this pie.
If you're in Oahu, Hawaii or Las Vegas, Nevada be sure to check out my PICKLE PASSION COOKBOOK in the library...it's free!!
Visit my website to get complete ingredients and directions:
Https://HawaiisPickleLady.com/
You can find this recipe under Desserts.
My You Tube Channel:
Https://youtube.com/c/HawaiisPickleLady
Follow Me on TikTok:
tiktok.com/@hawaiispicklelady
Follow Me On Instagram:
Https://Instagram.com/picklepassion808
Follow Me On Facebook:
Https://Facebook.com/leonora.ching.9
If anyone has made this please post in Facebook.
If you would like me to make something please let me know in the comments.
Mahalo and thanks for watching!!
Low Carb Pumpkin Chiffon Pie| Gluten Free| Sugar Free
Low Carb Pumpkin Chiffon Pie is light and airy. Our homemade pumpkin pie spice blend is blended with pumpkin and a kiss of orange.
NUTRITION:
Each slice of pie will approximately contain 236 calories, 21.4 grams of fat, 4.5 net carbs, and 5.9 grams of protein. These numbers do not reflect the addition of any extra cream added to the top of the pie. These numbers are provided in good faith, are calculated to the best of our abilities, and are not concrete.
INGREDIENTS:
FOR THE CRUST:
1 cup or 100 grams almond flour
3/4 cup freshly ground pecans or walnuts
2 TBL Swerve Brown
2 TBL cocoa powder
6 TBL butter, melted
FOR THE FILLING:
1/4 cup or 46 grams Swerve Brown
1/4 cup or 34 grams Swerve confectioners
1 2/3 cup pumpkin puree
2/3 cup heavy cream
3 egg yolks, at room temperature
2 tsp pumpkin spice blend
2 TBL fresh squeezed orange juice or orange liqueur
1 pkg or 7 grams gelatin
3/4 tsp Kosher salt
FOR THE EGG WHITES:
3 egg whites, at room temperature
2 TBL Swerve confectioners
2 tsp vanilla extract
INSTRUCTIONS
FOR THE PIE CRUST:
Turn the oven to 350°.
Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate.
Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.
FOR THE FILLING:
Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan.
Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.
FOR THE EGG WHITES:
Beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak.
ALL TOGETHER:
Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling.
Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.