Best 2 Pumpkin Chiffon Pie Iv Recipes

Indulge in a symphony of flavors with our curated collection of pumpkin chiffon pie recipes. These culinary masterpieces elevate the classic pumpkin pie to new heights, offering a delightful balance of creamy texture and delicate pumpkin spice. Each recipe is carefully crafted to ensure a perfect pie every time, whether you prefer a traditional approach or a modern twist. Discover the magic of our classic pumpkin chiffon pie recipe, featuring a velvety smooth filling nestled in a flaky crust. For those seeking a gluten-free alternative, our almond flour pumpkin chiffon pie offers a delightful combination of flavors and textures. If you're looking for a unique treat, try our maple pumpkin chiffon pie, where the rich sweetness of maple syrup enhances the pumpkin's natural flavors. For a touch of elegance, our pumpkin chiffon mousse pie presents a light and airy mousse filling, perfect for special occasions. And if you're short on time, our no-bake pumpkin chiffon pie offers a hassle-free option that delivers on taste. With our diverse selection of recipes, you're sure to find the perfect pumpkin chiffon pie to satisfy your cravings.

Here are our top 2 tried and tested recipes!

PUMPKIN CHIFFON PIE

Pumpkin Chiffon Pie image

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

Ingredients

1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
4 eggs, separated
1 ¼ cups white sugar
1 ¼ cups pumpkin
⅔ cup evaporated milk
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

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

BEST EVER PUMPKIN CHIFFON PIE

Best Ever Pumpkin Chiffon Pie image

My DH found this on the net somewhere...I made it last year for Thanksgiving. It instantly became our new family pumpkin pie. Wonderful recipe!!

Provided by pattyricia

Categories Pie

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 9 in.baked pastry shell
1 tablespoon gelatin powder (such as Knox)
3 whole eggs, separated
1/2 cup packed brown sugar
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup white sugar
Cool Whip (optional)

Steps:

Put the gelatin to soak in 1/4 cup cold water.
Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
Cook and stir this over simmering water till it thickens.
Add the soaked gelatin until it dissolves.
Remove from the stove and chill till filling starts to set.
(I put the pot in ice water).
Whip the 3 egg whites till stiff but not dry.
Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
Fill pie shell and chill several hours.
Serve with Cool Whip.
Preparation time is approximate.

Nutrition Facts : Calories 289.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 95.9, Sodium 457.4, Carbohydrate 47.9, Fiber 1.8, Sugar 36.2, Protein 6.1

Tips:

Ensure the oven is preheated: Before starting the pie, preheat the oven to the specified temperature. This helps ensure the crust bakes evenly and prevents a soggy bottom.
Chill the pie crust: Before filling, chill the pie crust for at least 30 minutes. This helps prevent shrinking and cracking during baking.
Use quality ingredients: The quality of your ingredients greatly impacts the final pie. Use fresh pumpkin purée, spices, and extract for the best flavor.
Don't overbeat the filling: Overbeating the filling can incorporate too much air, resulting in a less smooth and creamy texture.
Bake the pie until set: Insert a toothpick or skewer into the center of the pie; it should come out clean when the pie is done.
Chill the pie before serving: Allow the pie to chill for at least 4 hours or overnight before serving. This helps the flavors meld and the pie set properly.

Conclusion:

Pumpkin chiffon pie is a delightful and versatile dessert perfect for fall gatherings and special occasions. With its creamy, pumpkin-spiced filling and flaky crust, this pie is sure to be a hit. Whether you prefer a traditional or a more modern twist, the pumpkin chiffon pie recipes in this article provide a range of options to suit your taste. Be sure to follow the tips and techniques mentioned above to ensure a perfectly baked pie that will impress your family and friends.