Perfect way to end an indulgent meal! Pumpkin Chiffon Cake - The Scran Line
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
► Follow my NEW channel!
► More Recipes Here!
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
#thescranline #pumpkin #pie
PUMPKIN CHIFFON PIE / icebox throw
Not an icebox throw this time but definitely a great choice for a holiday desert. Pumpkin Chiffon Pie is a great, light, delicious and somewhat easy pie to make this season. Give it a try, let me know what you think. I'll be doing this again for Christmas.
How to Make Pumpkin Chiffon Pie | Parents
Watch as Parents shows you how to make pumpkin chiffon pie! This easy recipe is a perfect fall recipe that you can bake throughout the fall season. For this pumpkin pie recipe, crush ginger snap cookies with melted, unsalted butter. Press the mixture into the bottom of a pie pan for the pumpkin pie crust. Freeze the pie crust for at least two hours. For the pumpkin pie filling, mix gelatin with apple cider, and set it aside. In a large saucepan over medium heat, mix kosher salt, milk, egg yolks and pumpkin. Whisk this mixture over medium heat for about 10 minutes, then completely whisk in the gelatin after removing the saucepan from heat. Let this pie filling cool in a large bowl for about 15 minutes, then refrigerate it for one hour. Using an electric beater, beat the egg whites and confectioner's sugar until they form stiff peaks. Stir in 1/4 of this egg white mixture into the pie filling, then gently fold in the rest until the white streaks are invisible. Put your pumpkin pie together in the crust pan, and chill for about four hours. This pie recipe only needs freezer time, so it's perfect for a holiday recipe you can put together while doing other tasks.
More Recipes from the Naptime Chef:
Watch more Halloween videos:
Subscribe to the Parents channel:
About Parents: We’re here to help moms and dads raise happy, healthy kids—and have A LOT of fun along the way. Parents features information about child health, safety, behavior, discipline and education. There are also stories on women's health, nutrition, pregnancy, marriage, and beauty. It is aimed primarily at women ages 18–35 with young children.
Follow us today to become the best parent you can be!
Official Parents Website:
Follow Parents on FACEBOOK:
Follow Parents on TWITTER:
Follow Parents on PINTEREST:
Follow Parents on INSTAGRAM:
PUMPKIN CHIFFON PIE #punpkinchiffonpie #recipe
Deserts For Thanksgiving
Pumpkin Chiffon Pie
1 cup chopped walnuts
1 cup graham cracker crumbs
¼ cup firmly packed dark brown sugar
5 tablespoons butter or margarine, salted
¼ cup milk
2 teaspoons vanilla
1 (1/4 -ounce) packet unsweetened gelatin
2/3 cup firmly packed light brown sugar
4 eggs
1 cup canned or cooked pumpkin puree
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 ½ cups heavy whipping cream
Preheat oven to 350 degrees F.
In a food processor or blender, pulse the walnuts until finely ground. Add the graham cracker crumbs and dark sugar and pulse. Drizzle the butter over the mixture and pulse to blend. Press the mixture into a 9-inch pie plate and bake until lightly browned, 10-15 minutes. Remove from oven, cook, and set aside.
In a large saucepan over low heat, whisk together the milk, vanilla, and gelatin, stirring constantly until gelatin is completely dissolved, 2-3 minutes. Whisk in the light brown sugar until combined. Add the pumpkin, pumpkin pie spice and salt; continue whisking over low heat until the custard is thick and smooth. Do not allow custard to boil. Pour custard into a large glass or ceramic bowl, cover, and cool to room temperature.
In a medium bowl, whip the cream until stiff peaks form. Fold the cream into the cooled custard. Spoon into the cooled pie shell and refrigerate for at least 2 hours before serving.
Recipe Gingersnap Pumpkin Chiffon Pie This looks Yummy!
Recipe - Gingersnap Pumpkin Chiffon Pie This looks Yummy!
INGREDIENTS:
●CRUST
●1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
●2 tablespoons granulated sugar
●1/3 cup melted butter
●FILLING
●2 envelopes
●7 grams each 1/4 cup very hot water
●2/3 cup (5 fl.-oz. can) NESTLÉ CARNATION Evaporated Milk
●1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
●1 box (3.4 oz.) vanilla instant pudding and pie filling mix
●1 teaspoon pumpkin pie spice
●1 1/2 cups thawed, frozen whipped topping
THE BEST Pumpkin Pie | Meringue Pumpkin Pie | Juicing Peaches | 4K |
This is not your classic Pumpkin Pie, it is SO MUCH BETTER! Homemade Crust, smooth pumpkin filling, topped with delicious meringue cream. Pie to die for!
Ingredients:
Crust:
- 3 cup flour (425g)
- 3 tsp granulated sugar (15g)
- 1 tsp salt (4g)
- 1 cup olive oil (250ml)
- 4 tbsp milk (60ml )
Instructions:
1. Combine all ingredients together
2. Transfer it in to your pie plate
3. Press it down evenly from the center to the edges.
4. Cut the excess dough
5. Bake 350F (180C) for 20 mins
For Pumpkin Pie Filling:
• 15 oz (425g) pumpkin puree
• 1 1/4 cup (396g) sweetened condensed milk
• 2 eggs 1 egg yolk
• 1.5 teaspoon (3g) ground cinnamon
• 1 teaspoon (2g) ground ginger
• 1/4 teaspoon (1g) ground cloves
• 2 teaspoon (6g) vanilla extract
• 1/2 teaspoon (2g) sea salt
• 1/4 teaspoon (much less than 1g) fresh grated nutmeg
Combine all the ingredients together, bake for 55 mins at 325F (160C)
Meringue
• 1 cup (200g) granulated sugar
• 1/3 cup (80ml) water
• 3 large egg whites
• Pinch of salt
• 1 teaspoon pure vanilla extract
Please follow the instructions in the video.
FOLLOW ME:
Instagram
Facebook
YouTube