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
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.
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
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
How To Make Chocolate Chiffon Pie
FULL RECIPE BELOW
Follow along with us as we teach you how to make a gorgeous chocolate chiffon pie in the online cooking class. Once you learn just how airy and amazing this pie is, you won’t be able to stop making it!
CHIFFON PIE RECIPE:
Ingredients
2 oz. Unsweetened chocolate
5 fl. oz. water
3 oz. egg yolks
3 oz. sugar
0.2 oz. gelatin
1.5 oz. cold water
4 oz. egg whites
5 oz. sugar
Directions
1. Soften the gelatin in the water and set aside.
2. In a sauce pan on low heat warm the chocolate and water and bring to a boil. 3. Whip the egg yolks and sugar until they turn light in color. On low speed very carefully pour the chocolate and gelatin/water mixture into the egg yolk mixture. Return the mixture to the pot and cook until thickened. Remove from heat and add the gelatin and mix until dissolved. Chill slightly but not set.
4. Whip the egg whites with half of the sugar to a soft peak and add the remaining sugar and whip until firm and glossy.
5. Fold the chocolate mixture into the meringue and pour into a pre-baked pie shell. Chill 4 hours until firm, serves with fresh whipped cream, raspberries and chocolate sauce.
Need an app to help you convert your recipes in the kitchen?
For more information about online culinary and pastry school visit:
STAY CONNECTED WITH US:
Facebook:
Twitter:
Instagram:
Google +:
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:
Visit us at for more dessert recipes!
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