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
Moist Pumpkin Spice Chiffon Cake Recipe
I’m sharing how to make the moist, silky, and fluffy pumpkin spice chiffon cake. It tastes like a pumpkin pie in a very fluffy way. One of my favorite cakes to make during this season!
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[A little update????]
As I announced at the end of the video, my blog is finally launched!!!
Check it out and get the formatted recipe and all the tips & tricks in the writing form, anytime you want to????
I added 16 blogs so far as of 11/08/2022. Every time I make a new video, you can expect the blog as well within a week. I will also continue adding the older recipes (from popular ones)!????
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????The ingredients:
The chiffon cake pan: The bottom: 15cm | 6inch diameter, The top: 17cm | 6.7inch
In a bowl
• Egg yolks 60g | 2.1oz (about 4 eggs)
• Granulated sugar 30g | 1oz
• Oil 40g | 1.4oz
• Milk 30g | 1oz or 2 Tbsp
• Pureed pumpkin 150g | 5.3oz
• Rum 10g | 0.3oz or 2 tsp
• Cake flour 80g | 2.8oz
• Baking powder 1 tsp
• Salt A pinch
• Pumpkin spice *** 1 Tbsp + 1/2 tsp (Check below to see how to make it)
Meringue
• Egg white 130g | 4.6oz (about 4 eggs)
• Granulated sugar 50g | 1.7oz
????Bake(Preheated) at 340F | 171C for 40-45 minutes.
Let it cool completely before taking out the cake from a pan.
*** If you don’t have pumpkin spice, add the:
• Cinnamon 1.5 tsp
• Ginger 1 tsp
• Nutmeg 1/2 tsp
• Allspice 1/4 tsp
• Clove 1/4 tsp
(All grounded)
Check out this video to learn more about homemade pumpkin spice:
Whipped cream as a topping:
• Heavy cream 100g | 3.5oz
• Granulated sugar 10g | 0.35oz
???? Get the printable recipe from my blog!:
????Fall/Holiday dessert recipes/tutorials:
Fall Cookie Box
Pie Dough & Crust
????Pastries with spices:
Fluffy Donuts with Raspberry filling
Cinnamon Churros
????Other yummy treats I recommend:
Cream Puffs
Fluffy Vanilla Roll Cake
Lemon Madeleines
Chocolate Banana Cake
????Instagram: @ayacaliva
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#chiffoncake #pumpkindessert #pumpkinspice
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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How To Make Chiffon Pumpkin Pie!
Just when you thought I was done with pumpkin related recipes for this year I pull another one out! What can I say? It's National Curry week so I was really thinking about doing an African curry recipe to mix it up a little. I had my recipe together and everything...then Patricia mentioned pumpkin pie. Oh, how I LOVE pumpkin pie. The mere mention of it puts me into pumpkin DTs. Anyway, it's the perfect season for anything pumpkin so why not take advantage of it? Yeah, that'll be my excuse. :)
This recipe isn't your traditional pumpkin pie though...it's much more awesome than that. Introducing: Chiffon pumpkin pie. Doesn't that sound fancy? You should taste it; it's really special. The secret to this pie is the extra spicy gingersnap crust and the light pumpkin pie filling. Top it with some homemade whipped cream and it's like you've gone to pumpkin spice heaven.
Chiffon Pumpkin Pie
What You'll Need:
2 cups crushed gingersnaps, plus extra for garnish (easily done in a food processor but more fun to beat them to a pulp yourself using a tenderizer)
1/3 cup sugar
¼ teaspoon ground ginger
½ cup brown sugar
1 envelope gelatin
½ teaspoon of salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup milk
3 eggs, separated
2 tablespoons rum
¼ cup sugar
1-3/4 cups pumpkin puree
1 cup heavy cream
1 tablespoon powdered sugar
The flavor of this pie is so rockin' that it broke the camera soon after I took those last bites. Seriously, the camera froze for hours and then just gave up when it saw it wasn't going to get any pie. Silly camera. Pie is for people!
Whenever you want to knock the socks off of your guests (or just want something cooler than your every day pumpkin pie) make this recipe. It will be gone in no time though so you might want to make two. It's just too good not to bring to Thanksgiving dinner. I'm serious yal...try this one out!
Until next week!
-Heather ;)
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Pumpkin chiffon pie just might change the way you think about pumpkin pie
After the big Thanksgiving meal, it's a light dessert that's just right.