Pumpkin Chiffon Tart Recipe
Pumpkin Chiffon Tart: This recipe produces a light and creamy pumpkin mousse that is poured into a sweet dough crust and chilled for a few hours before serving. As much as I adore pumpkin pie I prefer to make this pumpkin chiffon pie over the holidays. I find my guests are always ‘wowed’ by this dessert – it so creamy and has a lovely pumpkin and spice flavor.
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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)
Low Carb Pumpkin Chiffon Pie| Gluten Free| Sugar Free
Low Carb Pumpkin Chiffon Pie is light and airy. Our homemade pumpkin pie spice blend is blended with pumpkin and a kiss of orange.
NUTRITION:
Each slice of pie will approximately contain 236 calories, 21.4 grams of fat, 4.5 net carbs, and 5.9 grams of protein. These numbers do not reflect the addition of any extra cream added to the top of the pie. These numbers are provided in good faith, are calculated to the best of our abilities, and are not concrete.
INGREDIENTS:
FOR THE CRUST:
1 cup or 100 grams almond flour
3/4 cup freshly ground pecans or walnuts
2 TBL Swerve Brown
2 TBL cocoa powder
6 TBL butter, melted
FOR THE FILLING:
1/4 cup or 46 grams Swerve Brown
1/4 cup or 34 grams Swerve confectioners
1 2/3 cup pumpkin puree
2/3 cup heavy cream
3 egg yolks, at room temperature
2 tsp pumpkin spice blend
2 TBL fresh squeezed orange juice or orange liqueur
1 pkg or 7 grams gelatin
3/4 tsp Kosher salt
FOR THE EGG WHITES:
3 egg whites, at room temperature
2 TBL Swerve confectioners
2 tsp vanilla extract
INSTRUCTIONS
FOR THE PIE CRUST:
Turn the oven to 350°.
Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate.
Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.
FOR THE FILLING:
Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan.
Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.
FOR THE EGG WHITES:
Beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak.
ALL TOGETHER:
Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling.
Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Easy Retro Pumpkin Spice Dessert | 1960's Pumpkin-Orange Custard
This 1960's dessert tastes better than pumpkin pie or cheesecake! It's the first time I've rated a recipe 10/10!
These pumpkin orange custards are a very quick and easy dessert to make.
It's a one bowl recipe and there's no fuss and no mess!
Perfect for the beginner baker, or anyone who enjoys the smooth, creamy texture of a baked custard.
I have never had pumpkin spice with orange before, but I'm a believer now and I hope I can make you one too.
INGREDIENTS:
1 cup canned or mashed cooked fresh pumpkin
2 eggs, slightly beaten
½ cup firmly packed light brown sugar
½ teaspoon salt
Dash of ground ginger
½ teaspoon ground cinnamon
1 cup light cream or milk
1/8 teaspoon grated orange rind
METHOD:
Mix pumpkin with eggs, sugar, salt, and spices. Stir in cream and orange rind and pour mixture into custard cups. Set cups in a shallow pan of hot water high enough to come almost to the top of the cups. Bake in preheated slow oven (325F) for 40 to 50 minutes, or until custard is firm.
Makes 4 servings.
Original recipe from The Women’s Day Encyclopedia of Cookery (1966).
Love vintage cookbooks and retro recipes? Subscribe for more! I post a new retro recipe video every Thursday, and a tasting video of my fiancé every Saturday! Sometimes my family even get involved ... !
0:00 - 2:37 - Introduction and Tips
2:38 - 4:06 - Making the Pumpkin Orange Custards
4:07 - 5:44 - Tasting, Rating, Final Comments
#retro #retrorecipe #vintage #vintagerecipe #vintagecookbook #1960sdessert #1960sbaking #custardrecipe #custard #pumpkincustard #pumpkin #pumpkinrecipe #fallrecipe #comfortfood #easydessert #bakedfromscratch #retrodessert #pumpkinspice
THE ULTIMATE Pumpkin Pie | Eating with Andy
It’s November and that means one thing for me, Thanksgiving! I went to an American School, so we celebrated Thanksgiving every year. One of my favourite things to eat was Pumpkin Pie and this is my ULTIMATE Pumpkin Pie Recipe. A flakey shortcrust pastry, filled with a lightly spiced and smooth pumpkin custard with a few secret ingredients in it that will make it stand out!
INGREDIENTS (serves 8-10)
Pastry
170g unsalted butter, cold
3 cups plain flour
1 tbsp caster sugar
1 tsp salt
65g vegetable shortening, cold
½ cup ice water
Pumpkin Filling
250g can pure pumpkin puree
½ cup brown sugar
¼ cup white sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp salt
1 tsp orange zest
3 extra-large or large eggs
1 cup thickened cream
½ cup full cream milk
2 tbsp dark rum (you can substitute with whiskey or bourbon)
Rum Whipped Cream
1 cup thickened cream
3 tbsp caster sugar
1 tbsp dark rum (you can substitute with whiskey or bourbon)
1 tsp vanilla extract
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