How To make Orange Pumpkin Chiffon Pie
1 Envelope unflavored gelatin
1/2 c Packed brown sugar; divided
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ginger
2 Eggs; separated
2/3 c Water
1 c Orange juice
1 c Canned pumpkin
1 ts Grated orange peel
Whipped cream for garnish Halved oranges slices for Garnish H
graham Crust:
1 1/4 c Graham cracker crumbs
1/2 c Butter or margarine
2 tb Sugar
In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and ginger. Beat egg yolks with water; stir into gelatin mixture. Stir over low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir in juice, pumpkin and peel until well blended. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Turn into prepared crust. Chill until firm, 4 hours or overnight. Garnish with whipped cream and halved orange slices. Makes 8 servings. -----
How To make Orange Pumpkin Chiffon Pie's Videos
Blast from the Past - Paula Deen's Thanksgiving Pumpkin Rum Pie Recipe
Paula and her cousin Johnnie get ready for Thanksgiving with a Pumpkin Rum Pie. This pie is a perfect (and easy) treat to end your holiday meal with. Grab a loved one and start baking!
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Pumpkin Rum Pie Recipe:
Ingredients
1 (9 inch) pre-made pie shell
1 (15 oz) can unsweetened pumpkin puree
3 large at room temperature eggs
1 cup firmly packed light brown sugar
4 tablespoons melted and cooled unsalted butter
2 1/2 cups divided heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
pinch ground cloves
pinch ground nutmeg
pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioner's sugar
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
Directions
Preheat the oven to 375º.
1. Partially bake the pie shell, according to the package directions.
2. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum and vanilla. Pour into the shell.
3. Bake for 10 minutes, and then reduce the oven temperature to 300º. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
4. With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioner’s sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
Praline Pecans:
1. In a small skillet melt the butter and dark brown sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil.
2. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
All Recipes Courtesy of PaulaDeen.com.
Pumpkin Chiffon Pie
Everyone at your holiday table will love this creamy, fluffy, delicate Pumpkin Chiffon Pie. An easy no bake recipe! (Except 5 minutes for the gingersnap crust)
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INGREDIENTS
For the Crust
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
For the Filling
►1 envelope unflavored powdered gelatin 2 ½ teaspoons
►3 large eggs yolks and whites separated
►¾ cup granulated sugar divided
►1 ¼ cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
►½ cup whole milk
►1 teaspoon ground cinnamon
►¼ teaspoon ground nutmeg
►½ teaspoon kosher salt
►Lightly sweetened freshly whipped cream for serving, optional
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#pumpkinpie #chiffon #thanksgivingrecipes
The Creamiest Thanksgiving Pumpkin Pie EVER By June | Delish
Delish Test Kitchen Manager, June, is making her favorite creamy pumpkin pie for Thanksgiving that's made from scratch. This homemade pie uses kabocha squash instead of regular pumpkin mix to up the ante.
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Vegan Pumpkin Chiffon Pie : Healthy Vegan Recipes
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Vegan pumpkin chiffon pie recipes aren't going to be found in just any old cook book. Learn how to prepare vegan pumpkin chiffon pie with help from a published cookbook author in this free video clip.
Expert: Bryan Au
Contact: RawInTenMinutes.com
Bio: Bryan Au's RAW STAR Recipe book just won the #1 Best Vegetarian/Vegan Cookbook in the USA Award 2012 by The Gourmand World Cookbook Awards.
Filmmaker: Taner Tumkaya
Series Description: Eating healthy vegan meals doesn't have to be difficult, time consuming or even expensive. Learn how to expertly prepare healthy vegan recipes at home with help from a published cookbook author in this free video series.
The Ultimate Pumpkin Pie Recipe -- DAM That's Good!
Pumpkin pie is a must have for a lot of families around the holidays. Everyone has their own version of the ultimate pumpkin pie and I'm no different. In this episode, I show you how to make the best pumpkin pie ever! Get ready for this chiffon pumpkin pie recipe, it's creamy, light and airy, perfectly sweet and ready to eat! This easy pumpkin pie recipe is a breeze for any home cook!
This easy classic pumpkin pie recipe has a crispy crust, a rich smooth filling, and all your favorite fall spices. You can even make the shell days in advance and its freezer friendly. I packed in all my tips and tricks for the perfect pie so you can bake with confidence!
If you have dinner plans for the holidays and are in need of a dish worth bringing, look no further! This ultimate pumpkin pie recipe with homemade whipped cream from scratch will have your family and friends asking you for the recipe!
#Thanksgivingrecipe #pieday #holidayrecipe
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TIMESTAMPS
00:00 -- Intro
03:00 -- How To Roll Pie Dough
04:20 -- How To Shape Pie Crust
09:35 -- How To Make Pumpkin Pie
20:34 -- How To Decorate a Pie
22:48 -- The Perfect Pumpkin Pie
INGREDIENTS:
CRUST (PÂTE SUCRÉE)
12 oz. all-purpose flour
2 oz. granulated sugar
1 tsp. Diamond Kosher salt
3 oz. cold unsalted butter
3 oz. cold vegetable shortening
3 oz. ice water
PUMPKIN CHIFFON FILLING
1 Tbsp. unflavored gelatin
1/4 cup cold water
3 large or extra-large eggs, separated
1/2 cup packed dark brown sugar
1 tsp. Diamond Kosher salt
1/2 tsp. each ground cinnamon, nutmeg, ginger
1 tsp. pure vanilla extract
1-1/4 cups pumpkin puree
1/2 cup evaporated milk
1/2 cup granulated sugar
GARNISH
1 cup heavy cream
Granulated sugar to taste
Pure vanilla extract to taste
Ground cinnamon (optional)