MAPLE-PECAN-PUMPKIN CHIFFON PIE

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Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (9 1/2 inch) graham cracker crust
3 tablespoons Amaretto
1 tablespoon water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup cold whipping cream
2 large egg whites, at room temperature
1 tablespoon sugar
1/2 cup chopped pecans
pecan halves
whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

Dawn Dudley
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I can't wait to make this pie again!


On Z Way 24/7
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This pie is a great way to use up leftover pumpkin puree.


durojaiye khalid
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I would definitely recommend this pie to anyone who loves pumpkin pie.


RamenMaraton KDramaAddicted
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This pie is perfect for a special occasion. It's sure to impress your guests.


Ron Smith
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I love the pecan crust on this pie. It's so buttery and flaky.


Gem Strange
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This pie is really easy to make. I was able to put it together in about an hour.


Michelle Pickle
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The chiffon filling didn't turn out quite right for me. It was a little too runny.


Lenna Live9
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This pie is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling next time.


fajar Amaan
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I'm not a huge fan of pumpkin pie, but this one is really good. The chiffon filling is light and fluffy, and the pecan crust is delicious.


tohin Islam
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This pie is perfect for fall. The flavors are warm and comforting, and the presentation is festive.


TD Swanbeck (TWEEZA915)
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I love the unique flavor combination of this pie. The maple and pecan go so well together, and the pumpkin adds a nice touch of sweetness.


Silver
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This pie is a little time-consuming to make, but it's worth the effort. The flavors are amazing and the presentation is beautiful.


Patricia Padilla
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I've made this pie twice now and it's always a crowd-pleaser. The filling is so creamy and flavorful, and the pecan crust is the perfect finishing touch.


Sarmila Thapa
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This pie was a hit at my Thanksgiving dinner! The combination of maple, pecan, and pumpkin was perfect, and the chiffon filling was light and fluffy. I will definitely be making this pie again.