How To make Pumpkin and Chocolate Chiffon Pie
Crust: 2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling: 1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish
Melt the chocolate morsels and Crisco over hot, but not boiling, water in a double boiler. Mix well. Stir in walnuts. Press over bottom & sides of a foil-lined 9" or 10" pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill with pumpkin chiffon filling.
In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to a small bowl. Chill over ice bath until mixture mounds from spoon, about 30 minutes. In small bowl, beat egg whites until soft peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into choco-walnut crust. Chill until firm (about 1 hour). Garnish with chocolate shavings, if desired.
How To make Pumpkin and Chocolate Chiffon Pie's Videos
Pumpkin Chiffon Pie
Everyone at your holiday table will love this creamy, fluffy, delicate Pumpkin Chiffon Pie. An easy no bake recipe! (Except 5 minutes for the gingersnap crust)
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
INGREDIENTS
For the Crust
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
For the Filling
►1 envelope unflavored powdered gelatin 2 ½ teaspoons
►3 large eggs yolks and whites separated
►¾ cup granulated sugar divided
►1 ¼ cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
►½ cup whole milk
►1 teaspoon ground cinnamon
►¼ teaspoon ground nutmeg
►½ teaspoon kosher salt
►Lightly sweetened freshly whipped cream for serving, optional
►SUBSCRIBE FOR MORE VIDEOS:
►RATE THIS VIDEO! ???? - I appreciate your help growing the channel
►SIGN UP for weekly emails (never miss a recipe!):
►(and receive this e-cookook: 12 RECIPES TO KNOW BY HEART)
CONNECT WITH ME!
►WEBSITE:
►INSTAGRAM:
►PINTEREST:
►FACEBOOK:
#pumpkinpie #chiffon #thanksgivingrecipes
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.
Making Chocolate Pumpkin Pie.wmv
Here's a chocolate variation on the traditional pumpkin pie. The texture of the pumpkin still shines through, and a rich chocolate flavor spiced with cinnamon and nutmeg makes this pie one to remember. It's easy to make, too! Recipe and more at cavalcadeoffood.blogspot.com
Pumpkin Chiffon Pie | Better than Baked!
Pumpkin Chiffon Pie ????????????✨ Don't even bother making a baked pumpkin pie ever again! Try out this fluffy and delicious pumpkin chiffon pie this year at Thanksgiving. I think you'll love it! ????
#pumpkinchiffonpie #pumpkinpie #brittneekay
Click here to download the recipe PDF:
????
Supplies used in this video:
???????? glass pie dish:
Say hi on social!:
???? Instagram:
???? TikTok:
???? Pinterest:
???? Twitter:
???????????? Website:
Note this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support!
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
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