Best 4 Betty Crocker Pumpkin Chiffon Pie Recipes
Indulge in the delectable flavors of fall with Betty Crocker's Pumpkin Chiffon Pie, a classic dessert that embodies the spirit of the season. This creamy and luscious pie features a velvety pumpkin filling enveloped in a delicate chiffon crust. The combination of warm spices, including cinnamon, nutmeg, and ginger, creates a symphony of flavors that dance on your palate. Topped with a generous dollop of whipped cream or a sprinkle of chopped nuts, this pie is a feast for both the eyes and the taste buds. Explore variations of this timeless recipe, such as the delectable Pumpkin Chiffon Pie with Gingersnap Crust, which adds a delightful crunch and depth of flavor. Discover the secrets behind creating the perfect chiffon crust, ensuring a light and airy texture that complements the creamy filling. Whether you're a seasoned baker or just starting your culinary journey, Betty Crocker's Pumpkin Chiffon Pie is an easy-to-follow recipe that will impress your family and friends.
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PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the gelatin and water in a small bowl, and set aside.
- In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
- In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
- In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
CHIFFON PUMPKIN PIE
For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CHIFFON PIE
This creamy pumpkin chiffon pie is great for any holiday feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 6
Number Of Ingredients 13
Steps:
- In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
- In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g
BETTY CROCKER PUMPKIN PIE
Make and share this Betty Crocker Pumpkin Pie recipe from Food.com.
Provided by pumpkinpiemaniac
Categories Pie
Time 51m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Beat all ingredients, except for pastry, with electric mixer on medium, or rotary beater.
- Pour into pastry lined pie pan. Bake 50-55 minutes.
Nutrition Facts : Calories 305.8, Fat 12.7, SaturatedFat 5, Cholesterol 43.8, Sodium 465.6, Carbohydrate 42.6, Fiber 2.5, Sugar 29.6, Protein 6.8
Tips:
- Use fresh pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin and scooping out the flesh, or you can use canned pumpkin puree. If using canned pumpkin, make sure it is 100% pumpkin and not pumpkin pie filling, which contains sugar and spices. .
- Don't overbeat the egg whites. Overbeaten egg whites will make the pie filling tough. Beat the egg whites until they are stiff but not dry. .
- Bake the pie in a water bath. This will help to prevent the pie from cracking. Place the pie plate in a larger pan filled with hot water and bake as directed. .
- Chill the pie before serving. This will help the pie to set and make it easier to slice. .
- Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch. .
Conclusion:
Betty Crocker Pumpkin Chiffon Pie is a delicious and classic fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy, fluffy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Betty Crocker Pumpkin Chiffon Pie a try. You won't be disappointed!
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