NO BAKE DEEP DISH PUMPKIN CHIFFON PIE
Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.
Provided by Bonnie G 2
Categories Pie
Time 4h10m
Yield 1 Deep dish pie, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
- To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
- To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
- Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
- With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.
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Teresiah Waweru
[email protected]This pie was so easy to make and it turned out so delicious! I used a store-bought graham cracker crust to save time, and the filling was super simple to whip up. I'll definitely be making this again for my next family gathering.
Akhi vlogs
[email protected]I'm not a big fan of pumpkin pie, but this one was really good! The chiffon filling was light and fluffy, and the gingersnap crust added a nice bit of spice. I'll definitely be making this again for my next party.
Udochukwu John martins
[email protected]This pie was amazing! The filling was so creamy and light, and the crust was the perfect combination of flaky and chewy. I will definitely be making this again.
Suraiya Munni
[email protected]This pie was a little too dense for my taste. I think I would use less flour next time. The flavor was good, though.
Sakib Mahmud
[email protected]I made this pie for my family and they all loved it! The filling was creamy and smooth, and the crust was flaky and buttery. I will definitely be making this again.
emmaunel adjei
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I would cut back on the sugar next time. The crust was perfect, though.
Ivonne Mommyof4
[email protected]I love this recipe! It's my go-to pumpkin pie recipe every year. The chiffon filling is always a hit, and the gingersnap crust is the perfect finishing touch. I highly recommend this recipe!
Nathan Lafoy
[email protected]This pie was so easy to make and it turned out so delicious! I used a store-bought graham cracker crust to save time, and the filling was super simple to whip up. I'll definitely be making this again for my next potluck.
Football Planet
[email protected]I'm not a big fan of pumpkin pie, but this one was really good! The chiffon filling was light and fluffy, and the gingersnap crust added a nice bit of spice. I'll definitely be making this again for my next party.
Salahuddin Pathan
[email protected]This pie was a huge hit at my Thanksgiving dinner! Everyone loved the creamy, light texture of the filling and the graham cracker crust was the perfect complement. I will definitely be making this again.