PUMPKIN CHIFFON PIE
We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.
Provided by Sweetiebarbara
Categories Pie
Time 8h30m
Yield 1 pie and 2 shells, 12 serving(s)
Number Of Ingredients 15
Steps:
- Make crust: Sift flour and salt into bowl.
- Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
- Pour into flour and stir with a fork until mixed.
- Save 1/2 for another time, or make 2 crusts.
- Roll, make standing rim, and prick with fork.
- Bake at 450° for 8-10 minutes, or until golden.
- In a saucepan, mix brown sugar, spices, salt and gelatin.
- Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
- Stir into saucepan with sugar and spice mixture.
- Stir over medium-high heat until mixture comes to a boil.
- Remove from heat and stir in pumpkin.
- Chill until mixture mounds, but not too stiff.
- Beat egg whites until very frothy and they start to form soft peaks.
- Very gradually pour in sugar beating constantly until stiff peaks are formed.
- Fold into pumpkin mixture and gently pour into crust.
- Chill until firm. (this sometimes takes 4-6 hours).
- If feeling decadent, top with homemade whipped cream.
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Frlove 24
[email protected]This pie is a must-try for any pumpkin lover!
Christine Kaponda
[email protected]I'm not a big fan of pumpkin pie, but this one is really good. The filling is light and fluffy, and the crust is perfectly flaky.
AR BaBa
[email protected]This pie is so good, I could eat it every day!
Kimsey Parm
[email protected]I love this pie! It's the perfect fall dessert.
Ak Ali
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times. The pie is so easy to make and it's always delicious.
Sohag Raj
[email protected]I'm not sure what I did wrong, but my pie turned out really runny. I think I might have over-mixed the filling.
Angel Kingsley
[email protected]This pie was a little too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Aaliyah Smith
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of pumpkin pie, but I'm so glad I did! This pie is amazing! The filling is creamy and flavorful, and the crust is the perfect combination of flaky and chewy.
M. G. Gaming
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.
Nakanyaji Stella
[email protected]This pumpkin chiffon pie was a hit at my Thanksgiving dinner! The filling was light and fluffy, and the crust was perfectly flaky. I'll definitely be making this again next year.