Best 2 Fluffy Pumpkin Chiffon Pie Recipes
Pumpkin Chiffon Pie: A Delightful Treat for Every Occasion
Indulge in the heavenly goodness of Pumpkin Chiffon Pie, a delightful dessert that combines the classic flavors of fall with a light and airy texture. This pie features a creamy pumpkin filling enveloped in a delicate chiffon crust, creating a symphony of flavors and textures that will tantalize your taste buds. Perfect for Thanksgiving gatherings, autumn celebrations, or as a sweet treat any time of the year, this pie is sure to impress with its vibrant color, irresistible aroma, and unforgettable taste. Discover the secrets behind this culinary masterpiece with our collection of carefully curated recipes, ranging from traditional to innovative variations. Whether you prefer a classic pumpkin chiffon pie, a gluten-free option, or a pie with a graham cracker crust, we have something for every palate and dietary preference. Get ready to embark on a culinary journey that will leave you craving more!
FLUFFY PUMPKIN CHIFFON PIE
This delicious pie is so light and fluffy that folks will have room for a slice no matter how full they are! Guests are always delighted with the delicate flavor.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, heat milk over medium heat until bubbles form around sides of saucepan. Add gelatin mixture; stir until dissolved. Stir in brown sugar until dissolved. Remove from the heat. Add the pumpkin, ginger, cinnamon and salt; mix well. Refrigerate until thickened, about 1-1/2 hours., Fold whipped topping into pumpkin mixture. Pour into crust. Refrigerate for at least 4 hours or until firm. Refrigerate leftovers.
Nutrition Facts : Calories 274 calories, Fat 8g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 220mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
LIGHT AND FLUFFY PUMPKIN CHIFFON PIE
This fluffy and light treat from my mother is a nice variation of traditional pumpkin pie. The spices aren't overwhelming so it appeals to all.-Jane Bradford, Decatur, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in the brown sugar, milk and pie spice. Cook and stir over medium heat until brown sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reads 160° (do not boil). Remove from the heat; whisk in pumpkin. Cover and refrigerate for 1 hour, stirring occasionally. , In a small heavy saucepan, combine egg whites and sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into pie shell. Cover and refrigerate for 4 hours or until set. Serve with whipped topping.
Nutrition Facts : Calories 273 calories, Fat 10g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 144mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh that is perfect for pies.
- Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 400 degrees Fahrenheit for 45 minutes to an hour, or until the pumpkin is tender.
- Make sure the pumpkin puree is smooth: For a smooth pie filling, use a food processor or blender to puree the pumpkin until it is completely smooth. If you don't have a food processor or blender, you can also use a potato masher to puree the pumpkin, but it will take a little longer.
- Don't overbeat the egg whites: Overbeaten egg whites will make the pie filling tough. Beat the egg whites until they are stiff peaks, but don't overbeat them.
- Bake the pie in a water bath: Baking the pie in a water bath helps to prevent the crust from cracking and also helps to create a more evenly cooked pie.
Conclusion:
Pumpkin chiffon pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its light and fluffy filling and its 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 pumpkin chiffon pie a try. You won't be disappointed!
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