MAPLE-PECAN-PUMPKIN CHIFFON PIE
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
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.
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Dawn Dudley
[email protected]I can't wait to make this pie again!
On Z Way 24/7
[email protected]This pie is a great way to use up leftover pumpkin puree.
durojaiye khalid
[email protected]I would definitely recommend this pie to anyone who loves pumpkin pie.
RamenMaraton KDramaAddicted
[email protected]This pie is perfect for a special occasion. It's sure to impress your guests.
Ron Smith
[email protected]I love the pecan crust on this pie. It's so buttery and flaky.
Gem Strange
[email protected]This pie is really easy to make. I was able to put it together in about an hour.
Michelle Pickle
[email protected]The chiffon filling didn't turn out quite right for me. It was a little too runny.
Lenna Live9
[email protected]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
[email protected]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
[email protected]This pie is perfect for fall. The flavors are warm and comforting, and the presentation is festive.
TD Swanbeck (TWEEZA915)
[email protected]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
[email protected]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
[email protected]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
[email protected]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.